NU FS 373 - Food Chemistry

★ 3 (fi 6) (second term, 3-1s-0) The fundamental chemistry of major and minor components of food and food additives. The relationship between chemistry and function in food systems is discussed. The project component emphasizes current topics in food chemistry. Given concurrently with NU FS 372. Not open to students with credit in NU FS 372. Prerequisite: CHEM (164 or 261) and 263. Pre or corequisite: CHEM 102.