Nov 24, 2024  
2021-2022 Graduate Catalog 
    
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2021-2022 Graduate Catalog [ARCHIVED CATALOG]

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FDSC 617 - Food Proteins

3 Credit Hours
Physicochemical properties of proteins used as ingredients in foods. Common methods used for the manufacturing of protein ingredients. Future trends in food proteins and novel methods for quantification and characterization of food proteins.
Recommended Background: Organic chemistry and food chemistry.
Registration Restriction(s): Minimum student level – graduate.


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