CFS 315 Chemistry and Analysis of Food 4 Credits. 3 Lecture Hours. 3 Lab Hours.
A course on food chemistry with emphasis on the functional properties and reactions of the major food components: carbohydrates, lipids, proteins, and water. Topics include: understanding the effect of chemical changes on the characteristics of food, using analytical and instrumental techniques to investigate food constituents and properties, and developing laboratory skills.
Prerequisites: CHE 111 and MAT 151 (minimum grade C for both), and instructor consent
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Instructor Consent Required