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- fst-106 - food-chemistry-for-clinical-nutrition
University of California-Davis Course Info
Davis, California•
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Course Info
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FST 106
Food Chemistry for Clinical Nutrition
Chemical and physical principles that influence functional properties, nutrient content, safety, and sensory aspects of food. Emphasis on the application of these concepts in clinical nutrition.
Units: 5.0
Hours: Lecture—3 hour(s); Discussion—1 hour(s); Laboratory—3 hour(s).
Prerequisites:
CHE 128B - Organic Chemistry
Min Grade: C-
Min Grade: C-
or
CHE 118B - Organic Chemistry for Health and Life Sciences
Min Grade: C-
Min Grade: C-
or
CHE 008B - Organic Chemistry: Brief Course
Min Grade: C-
Min Grade: C-
Recommended courses:
FST 100A - Food Chemistry