Physicochemical Properties of Food Macromolecules (FABS 366.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 366 01 September 2016 Yongfeng Ai , Supratim Ghosh (primary instructor)

Description

Provides insight into the basic structure-function relationships of lipids, proteins and polysaccharides in complex systems. The physicochemical, i.e. functional, properties of food and bioproducts will be emphasized.

Prerequisite(s)

FABS 315 (formerly FAMS 415) or permission of the instructor

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