FDSCTE 7640
Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor.
Please note: This course will be offered in spring of even numbered years.
Course Level:
Graduate
Unit(s):
2.0
Sample Syllabus:
Semesters Offered:
Spring 2020
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: