HMEC 502 - FUNCTIONAL PROPERTIES OF CARBOHYDRATES, PROTEIN, LIPIDS AND ENZYMES IN FOOD

Institution:

Delaware State University

Subject:

Human Ecology

Description:

This course covers the chemistry, physical properties, and structural analysis of carbohydrate, protein and lipids and their industrial applications. The functional values of carbohydrates, proteins and lipids and how they affect food attributes are studied. The course also covers properties of enzymes and how they are linked to the physical and biochemical reactions that influence food product quality, and how the affet organoleptic, sensory, shelf-life and quality of foods. Credit, three hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.desu.edu

Phone Number:

(302) 857-6060

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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