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- fst-202 - physical-chemistry-of-foods
University of California-Davis Course Info
Davis, California•
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Course Info
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FST 202
Physical Chemistry of Foods
Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials.
Units: 4.0
Hours: Lecture—3 hour(s); Discussion—1 hour(s).
Prerequisites:
CHE 107B - Physical Chemistry for the Life Sciences
and
CHE 107A - Physical Chemistry for the Life Sciences
Recommended courses:
BIS 102 - Structure and Function of Biomolecules