Chemistry of Food Molecules

Catalog description

The course introduces the molecular science, chemistry, using connections to food, food preparation, and reactions with food. The science topics covered include food molecules, food production, food quality, and nutritive aspects of food. The course begins with an introduction to molecules and compound structure and properties. Basic food constituents such as carbohydrates, proteins, lipids, and other food constituents are discussed in terms of their molecular structures, properties, nutritive aspects and role in foods. Food quality, food preservation, and food production will be discussed.