教學目標

The purpose of this lecture is to enable senior and graduate students who intend to work in biochemistry, biotechnology, food science and technology, nutrition, and medicine fields to understand the physicochemical and biochemical factors that govern the functionality of these food components and hopefully to create the health promoting products with commercialization.

先修科目

普通化學、食品化學(一)

教學方式

Reference books, slides and student presentation of lectures

課程概要

This class is a multidisciplinary resource. It elucidates structures and chemistry of amino acids, peptides, and proteins; thereafter it describes modes of characterization and the functional relationships of food proteins. It examines protein solubility and insolubility
and explores proteins and peptides as emulsifying and foaming agents.

開課系所

食品科學系博士班