NUSC 5500

Food Colloids and Nanotechnology

University of Connecticut-Avery Point · UGRD · Fall 2026

1 section

Catalog description

Comprehensive study on properties and structures of food colloids, including lipids, proteins and carbohydrates, from nanotechnology perspective. Development of food colloids-based nanoscale systems for applications in the context of food and nutrition.

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Class #connecticut_avery_point-6358Fall 2026UGRD3 credits

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