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