Dec 30, 2024  
2024-2025 
  
Catalog Navigation
  Catalog Home
  Tuskegee University Profile and General Information
  Board of Trustees
  The President, Provost and Deans
  Institutional Mission and Vision
  General Information
  Tuskegee University Calendar
  Academic Regulations and Procedures for Undergraduates
  Academic Programs A-Z
  Course Descriptions
  College of Agriculture, Environment and Nutrition Sciences
  College of Arts and Sciences
  College of Business and Information Sciences
  College of Engineering
  College of Veterinary Medicine
  School of Architecture and Construction Science
  School of Education
  School of Nursing and Allied Health
  Faculty Credentials
  Strategic Plan 2021-2026
  My Portfolio
HELP
2024-2025
Add to Portfolio (opens a new window)

FOSC 0661 - Food Ingredient Chemistry

Semester: 1st Semester.
Lecture: 3
A study of the chemistry and function of carbohydrates, lipids, proteins, and food additives in food and their function in major food products, including bakery, dairy, and meat products is a major focus. The enhancement of food quality through formulation and processing modifications is also studied.

Prerequisite(s): CHEM 0320  or CHEM 0360 , CHEM 0561 , CHEM 0562 .


Add to Portfolio (opens a new window)