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
Program area(s):
Course Subject: