Food Chemistry and Analysis (I)

Catalog description

The focus of this course is food macro-components (water, proteins, lipids, carbohydrates) as well as food structure (phase behavior, dispersions). Food micro-components are covered in FDSC 410 . Students will enter the class with a basic knowledge of chemistry and leave understanding food as a chemical system. Students will learn the important molecules in foods and how their reactions are influenced by food processing and affect food quality. They will also learn how to select and implement appropriate methods to quantify the composition and reactions of food through chemical analysis. This course has a required laboratory component.