NDFS6640

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NDFS6640 - Food Proteins and Enzymes - 3 - Credits

Nutrition, Dietetics & Food SciencesCollege of Agriculture & Natural Resources

Course Overview Course Learning Objectives

Course Prefix

NDFS

Course Number

6640

Department

Nutrition, Dietetics & Food Sciences

Course Title

Food Proteins and Enzymes

Grade Mode

Standard Letter

Repeat Status

Course Description

This graduate-level course covers topics in protein functionality (solubility, foaming, emulsions, gelation) and protein allergens. Students gain an understanding of major food enzymes (hydrolases and isomerases) and the roles of enzymes in food processing and general enzyme kinetics.

Credit Hours