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NUFS 118

Food Chemistry

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; or Instructor Consent Misc/Lab: Lecture/lab 5 hours.

Grading
Normal Grade Rules

Units
3