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Richard D. Ludescher, Ph. D.


Kitchen Chemistry and Food Physics (1 credit)
A Byrne first-year seminar on the science of food

Food Physical Systems (3 credits)
An undergraduate course in the physical chemistry of foods

Food Chemistry Fundamentals I (3 credits)
Introductory survey of the chemical properties of foods; provide lectures on physical principles and protein structure and function.

Chemistry of Food Proteins (3 credits)
Survey of the chemical and physical properties of proteins and their relationship to the functions of proteins in biological materials.