Food Chemistry and Analysis (II)

Catalog description

The focus of this course is food micro-components (enzymes, allergens, secondary metabolites, contaminants, etc.) as well the major chemical reactions occurring in foods (lipid oxidation, thermal reactions). 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. This is the second part of a two-course sequence with food macro-components and structure being covered in the pre-requisite, FDSC 400 .