NUT312 Food Chemistry

[3–0, 3 cr.]

This course explains how macro-components and micro-components react in foods; chemical ‎and physical reactions and their impact on food quality during postharvest, postmortem, ‎storage, and processing; food additives and texture as related to properties in food.

Semester(s)/Term Offered: Usually in the Fall.

Prerequisite: CHM310 Basic Organic Chemistry or CHM311 Organic Chemistry I.