Two lectures and one 3-hour lab period. Advanced Food Fermentations and Bioprocessing. The microbiology, biochemistry and biotechnology of food fermentations, including microbial process, kinetics, bioprocessing reactor design, and product separation technologies utilized in large scale fermentation processes. 852-852L. Food Proteins and Enzymes. 5 hours. Topics include the biochemistry of structure and function of proteins and enzymes important in food science applications.
Emphasis is placed on techniques for isolation and characterization of proteins and enzymes.
853-853L. Food Texture. Three lectures and two 2-hour lab periods. Special Topics in Food Science and Technology. Advanced topics of current interest and importance in Food Science and Technology. Research while enrolled for a doctoral degree under the direction of faculty members.