Food Science 542 - Food Chemistry

Chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors), direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc.

Students should have completed an organic chemistry class (Chem 261 or Chem 250)

Students who do not meet the prerequisite may contact Dr. Lili He to enroll.