NUFS 118 - Food Chemistry

3 unit(s)
Important classes of food constituents, their nature, occurrence, chemical and biochemical significance, and the changes they undergo during food preservation and processing.

Misc/Lab: Lecture/lab 5 hours.

Prerequisite(s): NUFS 101A and/or NUFS 103; CHEM 30B or CHEM 8; or Instructor Consent
Grading: Letter Graded

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