Fall 2014 – Summer 2015
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: This course is not scheduled for the 2014-2015 academic year.
Instructors: There are no professors associated with this course for the 2014-2015 academic year.