Current courses:
FDSCTE 5600 Food Chemistry
Course content: Introducing the sources and compositions of food components, developing relationships between the composition of the individual food components and their chemical and physical properties , understanding the chemistry of food components during processing and storage.
Unit(s): 3.0
Course Level: Graduate & Undergraduate
Course Syllabus: 5600 Food Chemistry Syllabus.pdf
——-
FDSCTE 7650 Food Lipid
Course content: Understanding the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems.
Unit(s):2.0
Course Level: Graduate0
——-
FDSCTE 7660 Principles of Crstallization Processes in Food Systems
Course content: Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products.
Unit(s): 2.0
Course Level: Graduate
——–
Past courses:
FDSCTE 7650 Food Lipids & Flavors
Course content: Chemistry and physical properties of lipids and their effects on quality and functional properties of food systems, effects of food components and processing/post processing on flavor development
Unit(s):4.0
Course Level: Graduate
———
FDSCTE 8991 Graduate Seminar
Course Content; Graduate student level class where students rehearse seminar presentation.
Unit(s): 1.0
Course Level: Graduate