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.

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Writing of various types of reports dealing with scientific and technical information. Includes at least one oral presentation dealing with some aspect of food science. Selected exercises peer-reviewed before submission. Prerequisite: completion of freshman writing requirement.

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