NDFS 654
Download as PDF
Proteins and their Reactions in Foods
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Plant and animal proteins and their functions and changes during food processing; food enzyme properties.
When Taught
Spring Term Even Years
Min
3
Fixed/Max
3
Fixed
3
Fixed
0
Title
Food Protein Chemistry
Learning Outcome
Explain the chemical structure, reactions, functional properties and use of food proteins, including enzymes.
Title
Food Protein Sources
Learning Outcome
Explain the unique properties of proteins from various food commodities (e.g., cereals, legumes, oilseeds, milk, eggs, muscle foods) as well as novel protein sources.
Title
Food Protein Research Literature
Learning Outcome
Search, evaluate and lead discussions on food protein topics from the current scientific research literature.
Title
Food Protein Analysis
Learning Outcome
Explain the materials and methods of research in food proteins, including analytical techniques.
