FDSC 520 Biophysical Chemistry of Food

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Offered: Fall

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 structur…

Prerequisites

FDSC 233 Course offered in odd years. Check with Graduate Program Supervisor.

Prerequisite courses: FDSC 233

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