Advanced Studies in Food Chemistry

3 credits · Graduate

This course is designed to allow graduate students to explore in detail various aspects of the chemical nature of agri-food products. This may include, but is not limited to, a study of naturally occurring components (functional foods and nutraceuticals), nutritional changes during value added processing, and product formulation. The exact focus of the course will depend on the expressed interest of students in the course. CALENDAR NOTES: Fall or Winter semester PREREQUISITES: One undergraduate food science course or equivalent FORMATS: Lecture | Discussion