Carbohydrates are an important component in many food products, and they play critical roles in the quality and nutritional value of foods. The course provides an advanced overview of carbohydrate structures and their relationships to the functional properties and bioavailability. The course covers current topics on carbohydrate modification, functionality, analytical methodologies, utilization and nutrition in research and industry. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110 and CHEM 250 Note: Offered in alternate years. This course is mutually exclusive with FDSC 866.3. This course cannot be taken for credit after previously taking FDSC 866.3.
Carbohydrates are an important component in many food products, and they play critical roles in the quality and nutritional value of foods. The course provides an advanced overview of carbohydrate structures and their relationships to the functional properties and bioavailability. The course covers current topics on carbohydrate modification, functionality, analytical methodologies, utilization and nutrition in research and industry. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110 and CHEM 250 Note: Offered in alternate years. This course is mutually exclusive with FDSC 866.3. This course cannot be taken for credit after previously taking FDSC 866.3.
