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Major Course
Sections:
1. Hydration and Water Activity in Foods;
2. Protein
Structure, Folding, Hydration, and Protein--Protein Interactions;
3. Rheology of
Foods;
4. Fundamentals
of Extrusion Processing. Physical and Chemical Changes of Food Biopolymers during
Extrusion;
5. Lipids in Foods
and Liposome Microencapsulation Technologies.
1. Hydration and Water Activity in Foods; 2. Protein
Structure, Folding, Hydration, and Protein--Protein Interactions; 3. Rheology of
Foods;4. Fundamentals
of Extrusion Processing. Physical and Chemical Changes of Food Biopolymers during
Extrusion;5. Lipids in Foods
and Liposome Microencapsulation Technologies.
Course Instructor: Professor I.C. Baianu ,
EMAIL: i-baianu@uiuc.edu ;
FAX No. 217 -244-2517 ;
Tel. No. (217) 244-6630
LINK to Home Page #2
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Course Resources :
TEXTBOOKS :
FS401
Course TEXTBOOK: "Physical Chemistry of Food Processes: Principles, Techniques, &
Applications. ", New York: VNR, Vol.1, 1992, I.C. Baianu, Editor.
VOLUME 2:
PRINCIPLES, ADVANCED TECHNIQUES AND APPLICATIONS, I.C. Baianu, H.Pessen & T.F. Kumosinski, eds., 1993:
VNR: NY; 1994/5: Chapman & Hall: London & NY:Web
Resources:
Principles of Protein
Structure (PPS'96):
MATERIALS , MOLECULAR MODELING PROGRAMS AND
WWW PROTEIN COURSE INSTRUCTORS.
Consultants List for the PPS96 International, Web Course
Link to the "Guanine" (US) Group Page for the PPS'96 Course in the Biology Dept. at the Brookhaven National Laboratory (BNL)
A Molecular Modeling World-Wide Web Tour in CyberSpace
Students' Presentations: Please specify
your own favourite project--with your name--in the "Students'" folder, under ~fs401/public-html
Other Web sites-- see some of these on the update page
Course
Handouts.
LINK to FSHN 199 SYLLABUS incl. REFERENCE MATERIALS: Prevention of Cancer and Heart Disease
Credits: Course Title Bar/
illustration: Dr. John Schmitz