4 hours. 3 hours lecture and 3 hours lab per week.
Food Chemistry
Course Description
Examines the chemical aspects and functionality of major food
components (water, proteins, carbohydrates, and lipids), as well
as food acids, enzymes, vitamins, minerals, gels,
pigments/colorants, and flavors. Basic elements of molecules,
such as structure and reactive groups, are presented in regard
to how they affect the properties of foods.
Additional Requirements for Graduate Students: Extra reading, serve as a group leader in laboratory exercises for at least half of the semester, different (more challenging) tests that require use of critical thinking skills.
Athena Title
Food Chemistry
Prerequisite
FDST 3000 and [(CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L) or (CHEM 2311H and CHEM 2311L)]
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Student learning Outcomes
Students will define key terms used in food chemistry.
Students will paraphrase the key principles of food chemistry.
Students will identify reactive functional groups and recognize their reactivity in food.
Students will draw chemical structures and reaction mechanisms for important chemical reactions in food.
Students will identify the role of chemicals in foods, including both beneficial and detrimental aspects.
Students will identify the structural/functional relationships of food chemicals in the roles of ingredients.
Students will analyze conceptually the specific attributes of a specific food product based on general principles taught in class lectures.
Students will conduct, analyze, and discuss experiments that emphasize key principles described in class lectures.
Students will discriminate the strengths and limitations of proximate analysis of food products.
Topical Outline
Proteins
Enzymes
Lipids
Carbohydrates
Minerals
Vitamins
Food Additives
Toxic Substances
Eggs & Poultry Products, Fish and Shellfish & Red Meats, Vegetables & Fruits, Grains and Legumes, Milk, and Water
