FDSC 520 Biophysical Chemistry of Food (3 credits)

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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.