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| FS 60900 - Food Lipids |
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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 |
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