Food Chemistry

Catalog description

Food Chemistry is designed as a one-semester upper-level chemistry course which includes a lecture and laboratory component. This course is intended to provide the student with an understanding of the key mechanistic and chemical transformations of foods. All phenomena observed in preparing food will be examined in terms of classical chemical terms and concepts. This course will explore how water, lipids, proteins, carbohydrates, vitamins and food additives impact the texture, nutritional properties and flavor of foods. The laboratory work will provide students with an opportunity to investigate these individual components and chemical changes that occur in foods.