|
May 15, 2024
|
|
|
|
FDSC 511 - Integrated Food Science3 Credit Hours Critical review of the key principles of food lipid and protein chemistry and applications, using important commodities as examples; literature review in how processing impacts microbiological quality and compositional and functional property of food. Course will build on food science principles from undergraduate food chemistry and characterization, food microbiology and food processing courses.
Add to Portfolio (opens a new window)
|
|