Food Proteins

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
Semesters Offered: 
Spring 2021
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):