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.

Unit(s): 
2.0
Semesters Offered: 
Spring 2018
Course Level: 
Graduate
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
KMData Course ID: 
49571