Instructor:
Youling Xiong
Youling Xiong
434G
Credits:
4.0
001
Building:
Garrigus Building
Garrigus Building
Room:
Rm.105
Rm.108
Semester:
Spring 2023
Start Date:
End Date:
Name:
Food Chemistry
Requisites:
Prereq: CHE 105 and CHE 111 or equivalent.
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 and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food processing and food preservation. Lecture, three hours; laboratory, two hours.
FSC