ClassInfo - Spring 2023 Food Science and Nutrition Classes

Spring 2023 | FSCN 8331 Section 001: Food Proteins (68088)

Instructor(s): B. Pam Ismail
Toluwani Awokoya (Proxy)
Class Component:: Lecture
Credits:: 2 Credits
Grading Basis:: Student Option
Instructor Consent:: No Special Consent Required
Instruction Mode:: In Person
Times and Locations:: Regular Academic Session

01/17/2023 - 05/01/2023

Wed 02:55PM - 04:45PM

UMTC, St Paul

Ruttan Hall B30
Enrollment Status:: Open (11 of 20 seats filled)
Also Offered:: Spring 2023

Course Catalog Description:: Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312
Class Description:: The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:: https://bookstores.umn.edu/course-lookup/68088/1233
Instructor Supplied Information Last Updated:: 19 November 2010

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