FDSC 305 — Food Chemistry 2

A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils. The relationship of these components to food stability in terms of degradative reactions and processing.

• Rating: 4.20 out of 5 from 95 student reviews
• Difficulty: 3.20 out of 5
• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Food Science&Agr.Chemistry
• Taught by: Benjamin K Simpson
• Prerequisite: FDSC 251

Sections offered

• Section 002 (Lab), Mon 10:05 am-12:55 pm — 21 seats open
• Section 001 (Lec), Wed 2:35-5:25 pm — 21 seats open