INTEGRATED FOOD FUNCTIONALITY

FOODSCI 514

Course Description

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.

Prerequisties

FOODSCI 602

Satisfies

This course does not satisfy any prerequisites.

Credits

Not Reported

Offered

Not Reported

Grade Point Average

3.43

10.67% from Historical

Completion Rate

100%

0.98% from Historical

A Rate

46.67%

125.65% from Historical

Class Size

-45.26% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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