GRSC 915 - Advanced Cereal Chemistry

Credits: 3

The chemistry of cereal components at the molecular level. The role and interactions of the various constituents, their functionality in producing an end product, and their influence on nutritional properties.

Note
Three hours lecture a week.

Repeat for Credit
N

Requisites
Recommended Prerequisite: BIOCH 521 and BIOCH 522.

Typically Offered
Fall