FSCN8331: Food Proteins

2 Credits

Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312

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B+ Average (3.349)Most Common: A (38%)

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24 students
SFDCBA

  • 4.17

    /5

    Recommend

  • 3.66

    /5

    Effort

  • 4.54

    /5

    Understanding

  • 4.12

    /5

    Interesting

  • 4.56

    /5

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