FOOD BIOCHEMISTRY

ANSCI/FOODSCI 711

Course Description

Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods. Provides hands-on experience using computational approaches to model protein-small molecule interactions, analysis of small molecules using high-resolution MS, and protein composition and morphology with fluorescence spectroscopy and microscopy. Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.

Prerequisties

Graduate/professional standing

Satisfies

This course does not satisfy any prerequisites.

Credits

Not Reported

Offered

Not Reported

Grade Point Average

3.58

-3.45% from Historical

Completion Rate

100%

No change from Historical

A Rate

33.33%

-33.33% from Historical

Class Size

-53.85% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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