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 2015
Instructors: Ashraf A Ismail (Fall)
Prerequisite: FDSC 233
Course offered in odd years. Check with Graduate Program Supervisor.