CHM 570 - Food Chemistry

Credits 3
Requirements: Prerequisite: CHM 251, CHM 252, CHM 266;CHM 305, CHM 411 recommended; Graduate Students or Permission of InstructorLecture
Chemistry of food constituents: classes, origins, roles, and methods of analysis used to study composition. Emphasis placed on structure, function, occurrence, biosynthesis, biological activity, and nutritional roles of food constituents, especially phytochemicals. Recent scientific literature in agricultural and food chemistry and related fields, nutrition, and current issues in food science will be discusses. CHM 470

Graded