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: 6
Average GPA: 3.12 (rounds to B)
Strict A Rate (No A-) : 32.81%
Average Withdrawal Rate: 2.34%
| Yun Yin | 2024 | 43.5% | 37.3% | 14.9% | 2.0% | 0.0% | 2.3% | 3.25 | 5 |
| Fraguas Cristina Fernandez | 2019 | 24.3% | 32.4% | 18.9% | 10.9% | 10.8% | 2.7% | 2.46 | 1 |