FOOD 3050

This course covers the fundamental principles of the chemistry of foods. The course will discuss selected topics elated to the chemistry (physical, organic and analytical) and physics of the major components in food materials such as lipids, proteins, carbohydrates and water. This course is the same as FOOD*3030, without the laboratory component. [Restriction(s): FOOD*2400, FOOD*3030. Not available to students registered in BSCH.FOOD or FOOD:C majors.][Department(s): Department of Food Science]