11:400:411 Food Chemistry (3)

Normally Offered: Fall Term

Prerequisites: 01:160:209; 11:400:201, 202; 01:447:390

Format: Classroom lectures.

The Food Chemistry course is designed to apply basic scientific principles to food systems

and practical applications. Chemical/biochemical reactions of carbohydrates, lipids, proteins,

and other constituents in fresh and processed foods are discussed with respect to food quality.

Reaction conditions and processes that affect color, flavor, texture, nutrition, and safety of food

are emphasized. As part of a group project, students develop novel food concepts based on

chemical/biochemical processes. Grades are based on written examinations, class participation,

oral, and written reports.