Course: FCS 401/L. Food Chemistry and Analysis and Lab (2/1)
Prerequisite: FCS 301. Corequisite: FCS 401L. Structure and properties of basic food constituents and their chemical and biochemical changes that influence the texture, color, flavor, odor, stability and nutritional quality of foods. Evaluation and interpretation of recent findings in food research. Available for graduate credit. 2 hours lecture, one 3-hour lab per week.