NFSC633

Prerequisite: Permission of instructor. Credit only granted for: NFSC633 or NFSC679P. Formerly: NFSC679P. Food polymers including protein and carbohydrate from food, and their chemical, physical, and functional properties together with their structure-function relationship will be discussed. Food polymer applications in food and non-food areas will be covered. Principles and applications of instrumental methods for polymer characterization will be introduced. An emphasis on nanotechnology and its application to design and characterization food polymers will be included.