Food Science 541 - Food Chemistry

Spring
2021
01
3.00
David Mcclements
M W F 9:05AM 9:55AM
UMass Amherst
76029
Fully Remote Class
mcclements@foodsci.umass.edu
Overview of the chemical, physical, and biological properties of food components including proteins, lipids, carbohydrates, and pigments. Consequences of the properties of food components and their reaction products to health and nutrition also emphasized. Prerequisite: organic chemistry.
Food Science majors only
Permission is required for interchange registration during the add/drop period only.
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