FDSC 520. Biophysical Chemistry of Food.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
Terms offered: Fall 2025
View offerings for Fall 2025 in Visual Schedule Builder.
Description
This course will cover recent advances in the application of spectroscopic techniques, including infrared, Raman, near-infrared, circular dichroism, and fluorescence spectroscopy, to the study of biomolecules of relevance to food. Particular emphasis will be placed on the molecular basis of structure-function and structure-functionality relationships.
- Fall
- 3 lectures
- Prerequisite: FDSC 233
- Course offered in odd years. Check with Graduate Program Supervisor.