Food Carbohydrates

FDSCTE 7641
Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor.
Course Level: 
Graduate
Unit(s): 
2.0
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):