FSCN 8331: 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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All Instructors

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

This total also includes data from semesters with unknown instructors.

24 students
SFDCBA
  • 4.17

    /5

    Recommend
  • 3.66

    /5

    Effort
  • 4.54

    /5

    Understanding
  • 4.12

    /5

    Interesting
  • 4.56

    /5

    Activities


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