Instructor:
Youling Xiong
638
Credits:
3.0
001
Building:
Agricultural Science Building North
Room:
Rm.N320
Semester:
Spring 2025
Start Date:
End Date:
Name:
Food Proteins
Requisites:
Prereq: FSC 434G or consent of instructor.
Class Type:
LEC
11:00 am
11:50 am
Days:
MWF
This course deals with chemical, biochemical, and enzymatic significance of proteins in food systems; physicochemical and functional properties of animal and plant proteins, their interactions with lipids, carbohydrates, flavors, minerals and other food components during processing and storage, and resulting modifications of food quality.
This course deals with chemical, biochemical, and enzymatic significance of proteins in food systems; physicochemical and functional properties of animal and plant proteins, their interactions with lipids, carbohydrates, flavors, minerals and other food components during processing and storage, and resulting modifications of food quality.
FSC