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

Cumulative Grade Distribution

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

Similar Courses

PRINCIPLES OF FOOD ENGINEERING

FOODSCI 440

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.

FOOD ANALYSIS

FOODSCI 412

Application of quantitative techniques to the determination of composition and quality of food products.

FOOD CHEMISTRY

FOODSCI 410

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

SCIENCE OF FOOD

FOODSCI 120

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.

FOOD BIOCHEMISTRY

ANSCI/FOODSCI 711

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.