FDSC 410Food Chemistry and Analysis (II)
The focus of this course is food micro-components (enzymes, allergens, secondary metabolites, contaminants, etc.) as well the major chemical reactions occurring in foods (lipid oxidation, thermal reactions). They will also learn how to select and implement appropriate methods to quantify the composition and reactions of food through chemical analysis. This course has a required laboratory component. This is the second part of a two-course sequence with food macro-components and structure being covered in the pre-requisite, FDSC 400 .
Prerequisites
You need one from each line:
Where it sits in degree plans
Suggested plans most often put it in Year 3 · Spring (1 program).
Required in (1)
- Food Science, B.S.