This project further improves undergraduate laboratory instruction for students in food science programs through the purchase of a microcomputer-controlled, high speed, refrigerated centrifuge and accessories which allow the program to take full advantage of their analytical instrumentation. In the Biochemistry course, new experiments focus on molecular biology; these include DNA isolation and characterization, plasmid isolation and restriction endonuclease mapping, and enzyme purification and kinetics. In food chemistry, experiments done with the high speed centrifuge involve the isolation of proteins from treated food samples for amino acid analysis, and purification and characterization of the enzymes responsible for the browning of fruits and vegetables. In addition, the instrument is available for student research in all areas of chemistry. The university is contributing an amount equal to the award.