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Apr 23, 2024
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FS 3218 - Food Microbiology The objective of this course is to increase the student’s knowledge of the chemical and physical chemical properties of foods. Topics covers include: the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors.
Prerequisite(s): Biochemistry
3 hours Lecture and 3 hours Laboratory 4 credits
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