FDSC 8100 - Chem/Biochem Aspects of Foods

Institution:

Clemson University

Subject:

Food Science

Description:

Chemical, biochemical and functional properties of food components and their interactions in food emulsions, foams, colloids, and gel and solution states; the influences of processing on isolation, utilization and production of the constituents using techniques based on constituent properties.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

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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