FSHN512 (fmr FSHN412 & FS401Home Page


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.
Course Instructor: Professor I.C. Baianu ,
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:
Web
Resources:
Principles of Protein
Structure (PPS'96):
Students' Presentations: Please specify
your own favourite project--with your name--in the "Students'" folder, under ~fs401/public-html
Course
Handouts.
Credits: Course Title Bar/
illustration: Dr. John Schmitz