INTEGRATED FOOD FUNCTIONALITY

Name: INTEGRATED FOOD FUNCTIONALITY
Availability: OutOfStock
Rating: 3.9 (425 reviews)

FOODSCI 514

과목 설명

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.

선수과목

FOODSCI 602

충족 요건

This course does not satisfy any prerequisites.

학점

미보고

개설 시기

미보고

평점

3.54

13.45% 과거 데이터 대비

수료율

100%

0.95% 과거 데이터 대비

A 비율

42.86%

100.16% 과거 데이터 대비

학급 규모

-47.29% 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.

FOOD ANALYSIS

FOODSCI 412

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

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 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.

SCIENCE OF FOOD

FOODSCI 120

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