Food Science 541 - Food Chemistry

Spring
2022
01
3.00
David Mcclements

M W F 9:05AM 9:55AM

UMass Amherst
29598
Holdsworth Hall room 202
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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