FOOD 3030

This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics related to the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins, carbohydrates and water. [Restriction(s): Registration is limited to students registered in the BSCH.FOOD, FOOD:C or BASC.AHN majors.][Department(s): Department of Food Science]