FST-4504: Food Chemistry
Description: Overview of the chemical and functional properties of food components including major (water, proteins, carbohydrates, enzymes and lipids) and minor (vitamins, minerals, flavors, pigments) constituents; chemical, biochemical reactions and physical phenomena occuring during food handling, processing, and storage; their impact on the nutritional and sensorial quality of food.
Pathways: N/A
Course Hours: 3 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 20
Average GPA: 3.01 (B+)
Strict A Rate (No A-) : 36.50%
Average Withdrawal Rate: 1.79%
| William N Eigel | 2014 | 49.7% | 21.8% | 18.6% | 8.2% | 1.0% | 0.7% | 3.10 | 11 |
| Yun Yin | 2023 | 41.9% | 38.3% | 14.4% | 2.5% | 0.0% | 2.8% | 3.21 | 4 |
| Fraguas Cristina Fernandez | 2019 | 24.2% | 32.7% | 19.7% | 14.8% | 4.8% | 3.8% | 2.58 | 4 |
| Eldon K Hurley | 2015 | 32.8% | 40.3% | 17.3% | 7.7% | 0.0% | 1.9% | 2.95 | 1 |