Fundamentals of Food Science - Chemistry

Catalog description

Overview of the field of Food Science with the focus on chemistry. FD SC 500C Fundamentals of Food Science - Chemistry (1) An overview of the chemistry underlying the properties of food. Students will be introduced to the major chemical components of food along with the reactions occurring during manufacturing and storage that can impact food quality and safety. The material will be taught through a combination of lectures and selected readings pertaining to the field of food chemistry. Upon completion, students will be able to explore how these topics can be practically addressed as research questions through the analysis of papers from recent guided readings. The course provides background material for more advanced and specialized graduate-level courses in food science and will be offered each spring semester.