FSCN8331
FSCN 8331 - Food Proteins (2 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 8331 - Food Proteins (2 Cr.)
Course description
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems.
prereq: 4112, 4312
prereq: 4112, 4312
Minimum credits
2
Maximum credits
2
Is this course repeatable?
No
Grading basis
OPT - Student Option
Lecture
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Spring Even Year