Food Chemistry

Catalog description

This course presents a comprehensive overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage. Coverage will be given to the following food components: water, lipids, carbohydrates, proteins, minerals, vitamins, and enzymes, as well as to food/color additives and contaminants. Properties of color, flavor, and texture and the basis of regulatory control of food, food composition and quality will also be addressed. Current issues in food safety and food product development will also be presented.