Instructor:
Youling Xiong
Youling Xiong
434G
Credits:
4.0
001
Building:
Garrigus Building
Garrigus Building
Room:
Rm.105
Rm.108
Semester:
Spring 2025
Start Date:
End Date:
Name:
Food Biochemistry
Requisites:
Prereq: CHE 105 or CHE 109 and CHE 110, and CHE 111.
Class Type:
LAB
LEC
2:00 pm
9:00 am
4:50 pm
9:50 am
Days:
T
MWF
Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. Lecture: 3 hours; lab: 2 hours.
Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. Lecture: 3 hours; lab: 2 hours.
FSC