Food Lipids and Their Reactions in Foods
Lipids and their reactions in foods with other components of the food system and/or the surrounding environment; lipid-processing techniques.
NDFS
656
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesNDFS 450
 TaughtSpring odd years
Course Outcomes: 


Food Lipids Research

Find, interpret, critique and report on current research on food lipids from scientific literature

Food Lipids Function

Explain the chemical structure, reactions, properties, and functionality of the broad range of food lipids

Food Lipids Process

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

Food Lipids Reactions

Understand and explain the oxidative and other degradation reactions that food lipids undergo