Note: This is the 20132014 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.

FDSC 520 Biophysical Chemistry of Food (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)


Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.

Terms: Fall 2013

Instructors: Ashraf A Ismail (Fall)

  • Fall
  • 3 lectures
  • Prerequisite: FDSC 233
  • Course offered in odd years. Check with Graduate Program Supervisor.