Courses

GRADUATE COURSES

201. Food Chemistry and Biochemistry (4)

202. Chemical and Physical Changes in Food (4)

203. Food Processing (3)

204. Advanced Food Microbiology (3)

207. Advanced Sensory-Instrumental Analyses (3)

210. Proteins: Functional Activities and Interactions (3)

211. Lipids: Chemistry and Nutrition (3)

213. Flavor Chemistry of Foods and Beverages (3)

219. Biochemistry, Microbiology and Technology of Cheeses of the World (4)

227. Food Perception and the Chemical Senses (2)

290. Seminar (1)

290C. Advanced Research Conference (1)

291. Advanced Food Science Seminar (1)

298. Group Study (1-5)

299. Research (1-12)

PROFESSIONAL COURSE

396. Teaching Assistant Training Practicum (1-4)