Cereal Science

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CFS 766

Advanced Cereal and Food Chemistry II

Physiochemical, structural, and functional properties of cereal and food proteins and lipids in food systems. Spring. 4 credits.

Visit Campus Connection Class Search to find up-to-date class times, locations and availability.

Instructors

Dr. Frank Manthey
Office: Harris Hall 133
Phone: 701-231-6356
E-mail: Frank.Manthey@ndsu.edu

Dr. Senay Simsek
Office: Harris Hall 209
Phone: 701-231-7737
E-mail: Senay.Simsek@ndsu.edu 

Dr. Bingcan Chen
Office: Harris Hall 208
Phone: 701-231-9450
E-mail:


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