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FDSC 520 Biophysical Chemistry of Food (3 credits)

Note: This is the 2020鈥�2021 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .

Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.

Terms: This course is not scheduled for the 2020-2021 academic year.

Instructors: There are no professors associated with this course for the 2020-2021 academic year.

  • Fall

  • 3 lectures

  • Prerequisite: FDSC 233

  • Course offered in odd years. Check with Graduate Program Supervisor.

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