Food Chemistry
Texas A & M University-College Station
CourseFSTC 312
The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins.
Credits
3 credits
Course Code
FSTC 312
Related Courses
Prerequisites, corequisites, and courses that build on this one
Prerequisites
Complete these courses before enrolling
Required For
Courses that require this course as a prerequisite