Aug 13, 2022  
2020-2021 Undergraduate Catalog 
    
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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FDSC 4020 - Food Chemistry II

3 Credits (3 Contact Hours)
Application of theory and procedures for quantitative and qualitative analysis of food ingredients and food products. Methods for protein, moisture, lipid, carbohydrate, ash, fiber, rancidity, color, and vitamin analyses and tests for functional properties of ingredients are examined. Includes Honors sections. Preq: FDSC 4010  and Food Science and Human Nutrition major or Food Science minor.

This 4000-level course has a 6000-level counterpart. Students should refer to the Graduate Announcements for the 6000-level description and requirements.



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