NDFS
656
Food Lipids
Hours
3.0 Credit, 3 Lecture, 0 Lab
Lipids and their reactions in foods with other components of the food system and/or the surrounding environment; lipid-processing techniques.
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