Description
Important classes of food constituents, their nature, occurrence, chemical and biochemical significance, and the changes they undergo during food preservation and processing.
Prerequisite: NUFS 101A and/or NUFS 103; CHEM 30B or CHEM 8; CHEM 132 and CHEM 132L or CHEM 135; or instructor consent.
Misc/Lab: Lecture/lab 5 hours.
Grading
Normal Grade Rules
Units
3
Page last generated: 08/01/2008 12:11:58
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