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NUTR 60900 - Food Lipids |
Credit Hours: 1.00 to 3.00. (FS 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; Prerequisite: NUTR 45300 or FS 45300. Typically offered Fall.
1.000 TO 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Health & Human Sci Department: Nutrition 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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