FDSC 8100 - Chemical and Biochemical Aspects of Foods
4 Credits (4 Contact Hours)Chemical, biochemical and functional properties of food components and their interactions in food emulsions, foams, colloids, and gel and solution states; the influences of processing on isolation, utilization and production of the constituents using techniques based on constituent properties. Preq: BCHM 6230 and FDSC 4010; or consent of instructor.
