| |
Nov 13, 2024
|
|
|
|
|
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 Catalog for the 6000-level description and requirements.
Add to Portfolio (opens a new window)
|
|
