FSC 640 - Food Lipids

Institution:

University of Kentucky

Subject:

Description:

An advanced study of the physical, chemical, and biochemical significance of lipids in foods. Topics include the structure and function of lipids in post-harvest physiology, interaction with other food components, and the effect of lipids on the physical properties of foods during processing and storage. Prereq: One course in Food Chemistry or Biochemistry.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uky.edu

Phone Number:

(859) 257-9000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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