Examines the principles of enzyme applications in foods, food processing and food analysis. Lectures and laboratories will present the fundamentals of enzymes from biochemical, chemical, biological and engineering perspectives as well as their practical applications in food science. Weekly hours: 3 Lecture hoursPrerequisite(s): BMSC 200 and either FABS 212 or BMSC 210. Note: Offered in alternate years. Students with credit for FAMS 474 will not receive credit for FABS 474. This course is mutually exclusive with FDSC 874.3. This course cannot be taken for credit after previously taking FDSC 874.3.
Examines the principles of enzyme applications in foods, food processing and food analysis. Lectures and laboratories will present the fundamentals of enzymes from biochemical, chemical, biological and engineering perspectives as well as their practical applications in food science. Weekly hours: 3 Lecture hoursPrerequisite(s): BMSC 200 and either FABS 212 or BMSC 210. Note: Offered in alternate years. Students with credit for FAMS 474 will not receive credit for FABS 474. This course is mutually exclusive with FDSC 874.3. This course cannot be taken for credit after previously taking FDSC 874.3.
