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Detailed Course Information

 

Spring 2014
Mar 28, 2024
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FS 60900 - Food Lipids
Credit Hours: 1.00 to 3.00. (NUTR 60900) Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage. Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course. Offered in alternate years. Prerequisite: BCHM 56100 and FS 65000 or FS/NUTR 45300. Typically offered Fall.
1.000 TO 3.000 Credit hours

Levels: Undergraduate, Graduate, Professional
Schedule Types: Lecture

Offered By: College of Agriculture
Department: Department of Food Science


May be offered at any of the following campuses:     
      West Lafayette

Restrictions:
Must be enrolled in one of the following Levels:     
      Graduate

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