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Chemistry of Food & Cooking [MN 18 Online Program]
Summer 2020, Section 01
|ID #||Subj||#||Sec||Title||Dates||Days||Time||Crds||Status||Instructor||Delivery Method||Loc|
|000046||CHEM||590||01||Chemistry of Food & Cooking [MN 18 Online Program]||3.0||Open||
|6/10/2020 - 7/31/2020||n/a||Arranged||ON LINE||
- Restricted to students in the MN 18 Online Program. Course Description: This course will examine how chemical principles can be utilized to explore the composition of our food and understand the reactions that transform it. Students will study the chemical and biochemical properties of food components, including proteins, lipids, and carbohydrates. Current techniques and topics in food chemistry will be emphasized.
- Online Course
|Offered through: Minnesota State University Moorhead.|
|Campus: Minnesota State University Moorhead.||Location: Minnesota State University Moorhead.|
|Status: Open||Size: 23||Enrolled: 12||Seats Remaining: 11|
- Restricted to program(s): 18 On-Line, 18 On-Line Greater MN
- Requires students to be admitted.
The last day to add this course is 4 business day(s) after June 10, 2020. The last day to drop this course is 4 business day(s) after June 10, 2020.
The last day to withdraw from this course is July 21, 2020.