LECTURE TOPICS DESCRIPTION Protein Classification, nomenclature, and structures of amino acids, basic properties of protein, structure of proteins, protein functional groups and their chemical, hydrophobic, and hydrophobic properties. Isoelectric point and solubility as a function of pH, protein denaturation and its effects on food systems, nutritional quality of protein. Theories & applications of analytical methods for protein and amino acids determination.LECTURE TOPICS DESCRIPTION Protein Classification, nomenclature, and structures of amino acids, basic properties of protein, structure of proteins, protein functional groups and their chemical, hydrophobic, and hydrophobic properties. Isoelectric point and solubility as a function of pH, protein denaturation and its effects on food systems, nutritional quality of protein. Theories & applications of analytical methods for protein and amino acids determination