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FDSC 305. Food Chemistry 2.

Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
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Description

A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.
  • Fall
  • 3 lectures and one 3-hour lab
  • Prerequisite: FDSC 251

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