NDFS 656
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Food Lipids and Their Reactions in Foods
Course Description
Lipids and their reactions in foods with other components of the food system and/or the surrounding environment; lipid-processing techniques.
When Taught
Fall Even Years
Min
3
Fixed/Max
3
Fixed
3
Fixed
0
Title
Food Lipids Reactions
Learning Outcome
Understand and explain the oxidative and other degradation reactions that food lipids undergo
Title
Food Lipids Process
Learning Outcome
Know the sources and refining and modification processes used for the major types of lipids in foods, and the nature of their application in foods
Title
Food Lipids Research
Learning Outcome
Find, interpret, critique and report on current research on food lipids from scientific literature
Title
Food Lipids Function
Learning Outcome
Explain the chemical structure, reactions, properties, and functionality of the broad range of food lipids
