Proteins and their Reactions in Foods
Plant and animal proteins and their functions and changes during food processing; food enzyme properties.
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesNDFS 450
 TaughtSpring even years
Course Outcomes: 

Food Protein Research Literature

Search, evaluate and lead discussions on food protein topics from the current scientific research literature.

Food Protein Chemistry

Explain the chemical structure, reactions, functional properties and use of food proteins, including enzymes.

Food Protein Analysis

Explain the materials and methods of research in food proteins, including analytical techniques.

Food Protein Sources

Explain the unique properties of proteins from various food commodities (e.g., cereals, legumes, oilseeds, milk, eggs, muscle foods) as well as novel protein sources.