NDFS 6640 - Food Proteins and Enzymes

Institution:

Utah State University

Subject:

Nutrition, Dietetics &Food Sci

Description:

This is a graduate level course covering topics in protein functionality (solubility, foaming, emulsions, gelation) and protein allergens. Food enzymes will include understanding the major food enzymes (hydrolases and isomerases) and the roles of enzymes in food processing and general enzyme kinetics.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.usu.edu

Phone Number:

(435) 797-1000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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