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.
Course Level: 
Graduate
Unit(s): 
2.0
Sample Syllabus: 
Semesters Offered: 
Spring 2019
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):