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FDSC 520 Biophysical Chemistry of Food (3 unités)

Offert par : Sc. de l'alim. et chimie agr. (Agricultural & Environmental Sciences)

Administré par Sciences de l'agriculture et de l'environnement

Vue d'ensemble

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.

Trimestres : Automne 2013

Chargés de cours : Ashraf A Ismail (Automne)

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