Legacy Course Catalog
FS 609 - Food Lipids
| Effectivity: | 08/23/2004 - Fall 2007 *** @ Purdue West Lafayette Traditional |
|---|---|
| Credits: | 1 to 3 |
| Instructional Types: | Lec |
| Usually Offered: | fal |
| Short Title: | Food Lipids |
| Description: | (F&N 609) Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage. Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course. Offered in alternate years. Prerequisite: BCHM 56100; Prerequisite: FN 45300 or FS 45300. |
| School: | Agriculture |
| Department: | Department Of Food Sciences |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
