FOOD BIOCHEMISTRY

Name: FOOD BIOCHEMISTRY
Availability: OutOfStock

ANSCI/FOODSCI 711

과목 설명

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.

선수과목

Graduate/professional standing

충족 요건

This course does not satisfy any prerequisites.

학점

미보고

개설 시기

미보고

평점

3.58

-3.45% 과거 데이터 대비

수료율

100%

과거 데이터 대비 변화 없음

A 비율

33.33%

-33.33% 과거 데이터 대비

학급 규모

-53.85% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

FOOD CHEMISTRY

FOODSCI 410

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

CHEMISTRY OF THE FOOD LIPIDS

ANSCI/FOODSCI 710

Chemical constitution, structures, reactions, stereochemistry of fats, phospholipids, related compounds; methods of isolation, characterization; synthesis; relation of structure to physical properties.

DISCOVERING FOOD SCIENCE

FOODSCI 201

Provides a brief introduction to the different areas of study and career opportunities within the food industry.

FOOD ANALYSIS

FOODSCI 412

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

INTEGRATED FOOD FUNCTIONALITY

FOODSCI 514

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.