Provides a better understanding of structure-dynamic-function relationships in food proteins from both plant and animal sources. The emphasis will be focused on protein structure, interactions, methodologies for testing protein functionality and their use in novel food and bioproducts. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 315, FABS 417, BMSC 200 or permission of the instructor. Note: Offered in alternate years. This course is mutually exclusive with FABS 460.3. This course cannot be taken for credit after previously taking FABS 460.3.
Provides a better understanding of structure-dynamic-function relationships in food proteins from both plant and animal sources. The emphasis will be focused on protein structure, interactions, methodologies for testing protein functionality and their use in novel food and bioproducts. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 315, FABS 417, BMSC 200 or permission of the instructor. Note: Offered in alternate years. This course is mutually exclusive with FABS 460.3. This course cannot be taken for credit after previously taking FABS 460.3.
