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FST

Department of Food Science and Technology

CFAES

Food Lipids

FDSCTE 7650

Provide the students with an understanding of the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems. Prereq: Not open to students with credit for 820 and 821. While subject to change, this class is offered every Spring semester during odd years.

Course Level: 
Graduate
Unit(s): 
2.0
Sample Syllabus: 
Semesters Offered: 
Spring 2021
Spring 2023
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):