Food Enzymology (FABS 474.3)

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Description

Examines the principles of enzyme applications in foods, food processing and food analysis. Lectures and laboratories will present the fundamentals of enzymes from biochemical, chemical, biological and engineering aspects as well as their practical applications in food science.

Prerequisite(s)

BMSC 200 and either FABS 212 or BMSC 210.

Note

Offered in alternate years. Students with credit for FAMS 474 will not receive credit for FABS 474.

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