FSHN 512

spring 2005
 
All Classes
Physical Chemistry of Food

Credit: 4 hours.

(FSHN 412) Studies physicochemical processes in foods during food processing; places special emphasis on methodological and experimental aspects of food processes, such as water activity, rheology of foods, food extrusion, protein hydration, gelatin, aggregation, and food process analyses. Offered alternate years. Prerequisite: FSHN 414 or MCB 350.

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