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Refer to "Faculty Information and Regulations" "Minimum Credit Requirements", in this e Calendar for prerequisites and minimum credit requirements.
The relationship of these components to food stability will be studied in terms of degradative reactions and processing. Chemistry Food Science: The fundamentals of food analysis are presented with the emphasis on the major components of foods.
Topics include: food components, sampling, method selection, official methods, proximate analysis, moisture, protein, fat, ash, fiber, carbohydrates, vitamins and nutraceutical compounds. Chemistry Food Science: A study of the chemistry and functionality of the minor components comprising food systems, such as enzymes, anthocyanins, carotenoids, additives, vitamins and essential oils.
Graduates are qualified for careers in national and international governmental and non-governmental food and health agencies, in world development programs, in the food sector, and the health science communications field.
Graduates often continue on to graduate studies preparing for careers in public health, epidemiology, research, medicine, and dentistry or as specialists in nutrition.
This concentration covers many aspects of human nutrition and food and their impact health and society at the community, and international level.