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:
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: