FST-4534: Food Chemistry Lab
Description: Investigation of functional properties of proteins, carbohydrates, and lipids in processed foods including effect of environmental conditions; solubility, foaming ability and textural properties of proteins, carbohydrate crystallization, ability of polysaccharides to form gels and pastes, lipid absorption and tenderization, characterization of a natural-occurring enzyme.
Pathways: N/A
Course Hours: 1 credit
Corequisites: FST-4504
Crosslist: N/A
Repeatability: N/A
Sections Taught: 31
Average GPA: 3.54 (A-)
Strict A Rate (No A-) : 62.47%
Average Withdrawal Rate: 0.00%
| Yun Yin | 2022 | 74.1% | 10.2% | 10.9% | 4.8% | 0.0% | 0.0% | 3.54 | 6 |
| Eldon K Hurley | 2023 | 87.2% | 10.3% | 2.5% | 0.0% | 0.0% | 0.0% | 3.83 | 4 |
| William N Eigel | 2014 | 61.6% | 25.0% | 7.6% | 3.1% | 2.7% | 0.0% | 3.37 | 13 |
| Fraguas Cristina Fernandez | 2019 | 77.3% | 12.6% | 6.6% | 0.0% | 3.4% | 0.0% | 3.58 | 6 |
| Hengjian Wang | 2016 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 4.00 | 2 |