![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Teaching
Food Chemistry (11:400:411, undergraduate). 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. Food Enzymology (16:400:511, graduate). Food enzymology covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course include: methods of measuring enzymatic activities; extraction of enzymes from microbial, plant and animal systems; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Applied aspects of the course focus on enzymes used by the food industry and methods for controlling endogenous enzyme activities. Students develop novel food concepts based on enzymatic reactions/processes. Grades are based on written examinations, class participation, oral, and written reports. |