Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 1 only
Weekly hours: 3 Lecture hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

Description

Provides an advanced understanding of structure function relationships of proteins from both plant and animal sources. The emphasis will be on protein structure, protein interactions, methodologies for assessing protein functionality, protein purification and the use of proteins in novel food and bioproducts.

Prerequisite(s): FABS 315 (formerly FAMS 415) or permission of the instructor.
Note: Offered in alternate years.

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