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Course ID:FDST 7030E. 3 hours.
Course Title:Food Biochemical Reactions
Course
Description:		Biochemistry and functionality of food constituents; structure and function of carbohydrates, lipids, proteins, and water in foods that influence color, flavor, texture, stability, and shelf life of complex food systems. Role of metabolism, fermentation reactions, recombinant DNA technology, and genetically engineered foods to food quality and quantity.
Athena Title:Food Biochemical Reactions
Nontraditional Format:This course will be taught 95% or more online.
Prerequisite:FDST 7020E or permission of department
Semester Course
Offered:		Offered fall semester every odd-numbered year.
Grading System:A-F (Traditional)
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