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Course Criteria
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3.00 Credits
Examination of factors influencing wine grape quality with emphasis on wine and grape regions, grape composition, and fermentation. Lecture/ discussion 3 hours per week. Prerequisite: CHEM 3813.
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3.00 Credits
Examination of factors influencing the fermentation of food and beverage, and methods to control the microbiological stability and quality of these products. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813 and FDSC 4124.
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3.00 Credits
Prerequisite: Graduate standing.
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3.00 Credits
Discussions focused on selected topics of particular fields of raw product physiology and food processing. chemistry, physiology, microbiology, evaluation, sensory analysis and preservation. Prerequisite: Graduate standing.
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3.00 Credits
Biochemical characteristics, functions, regulation and impact of components in raw and processed foods of plant origin. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.
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3.00 Credits
Focus is on carbohydrate chemistry including molecular structures and physical properties, production and food applications, analytical methods for food carbohydrates, and interactions among food polysaccharides. Prerequisite: FDSC 4304.
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3.00 Credits
Chemistry and technology of commercial fats and oils in food systems with discussion of lipid changes affecting food quality and human health. Prerequisite: FDSC 4304 and FDSC 4114.
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3.00 Credits
Course will include past, present and future of nutraceuticals and functional foods, chemistry, mechanism, novel technologies, nutrigenomics, processing, healthy lifestyle, regulation, safety, marketing, international aspects, and industry project. Prerequisite: CHEM 2613 (or CHEM 3603 and CHEM 3813 and FDSC 4304 or instructor consent.
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3.00 Credits
This course is a study in advanced food protein chemistry, including molecular structures, characterization, physiocochemical bases of food protein functionality, structure-function relationship, processing technologies to improve functionality, as well as hands-on experiences with timely, practical projects related to food proteins. Lecture and problem solving projects for 3 hours per week. Pre- or corequisite: FDSC 4304.
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3.00 Credits
The doctoral program in food science is an interdepartmental program offered by the departments of Food Science, Animal and Poultry Sciences, and Human Environmental Sciences. Prerequisite: Graduate standing.
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