FDSC 4020 - Food Chemistry II

Institution:

Clemson University

Subject:

Food Science

Description:

Application of theory and procedures for quantitative and qualitative analysis of food ingredients and food products. Methods for protein, moisture, lipid, carbohydrate, ash, fiber, rancidity, color, and vitamin analyses and tests for functional properties of ingredients are examined. Includes Honors sections. Preq: FDSC 4010 and Food Science and Human Nutrition major or Food Science minor.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2011 - 06/30/2013 09/01/2008 - 08/31/2011 

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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