Food Chemistry II
Area of Study
Nutrition and Food Science
Taught In English
Prerequisites: ICFS 312
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Host University Units4
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewChemistry and biochemistry of foods: proteins, enzymes; changes that occur during processing and utilization; proteins, enzymes, basic concepts of biotechnology and genetic modification of organisms; colors and pigments; food toxicology; changes in nutrition of vitamins and minerals during processing; practical exercises included.
Courses and course hours of instruction are subject to change.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations