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Nutrition Initiative
FScN 8338. Antioxidants in Foods: Practical Applications
  (2.0 cr; prereq 4111, Bioc3021, food chemistry, organic chemistry, biochemistry)
  When Offered:
 

Spring semester. See the class schedule for dates, times, and locations.  Check with the department for further information on courses.
  Instructor:
 

A. Saari Csallany
  Course Description:
 

Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases.
  Course Format:
 
  Student Performance Objectives:
 
  Course Assignments:
 
  Recommended Textbook and Reference Material:
 

Check class schedule for complete textbook listings.
  Course Grading and Exam Format
 
  Supplemental Information
 
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