Note: This is the 2018–2019 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Overview
Food Science : This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.
Terms: This course is not scheduled for the 2018-2019 academic year.
Instructors: There are no professors associated with this course for the 2018-2019 academic year.
Fall
3 lectures
Prerequisite: FDSC 233
Course offered in odd years. Check with Graduate Program Supervisor.
