FSHN 512

spring 2010
 
All Classes
Physical Chemistry of Food

Credit: 4 hours.

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. Prerequisite: FSHN 414 or MCB 350.

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