闪播福利库

Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: 颁贬贰惭听14203 and 颁贬贰惭听14201 and 颁贬贰惭听26103 and 颁贬贰惭听26101 or (颁贬贰惭听36053 and 颁贬贰惭听36051). (Typically offered: Fall)