FSN202 Food Chemistry
This course studies the major food constituents including water, proteins, lipids, carbohydrates, minerals (ash). The lecture portion of the course integrates the importance of organic and biochemistry in food. In the laboratory section, students will learn current methods in food analysis and perform the tests on various food products. As a final project, an unknown food product will be given and students will perform a complete proximate analysis on it. This course is approved for the USDA Food Technology Training Program. (3 hours of lecture, 3 hours of lab per week)
Electives
- DTC - Nutritional Sci Directed Elect
- FSN - Food Tech Directed Elective
- OPEN - Open Elective