At the end of the course, students should have an understanding 
of the concepts of metabolism, bioenergetics, gene technology, 
food composition, structure/functions, and the impact on food 
quality.

Introductory Topics
- Chemical composition of foods, analytical methods, 
  temperature, water activity, degradative reactions in foods

Water and Ice in Foods
- Water-solute interactions, water activity and measurement 

Proteins
- Amino acids, protein structure-function, nutritional 
  properties, food protein concentrates and isolates
- Hydrolysis, modification, thermal denaturation, functionality

Carbohydrates
- Simple sugars, complex polysaccharides, reactions, analytical 
  methods
- Solubility, viscosity, gelling, types of functional 
  carbohydrates

Lipids
- Classification, nutritional properties, structure and 
  functional properties, physico-chemical properties, oxidative 
  reactions, autolysis and other degradative reactions
	
Glycolysis, TCA and Electron Transport Chain
- Fermentation, respiration, energetics of glycolysis, oxidation
  of pyruvate and other reactions of TCA, oxidation-reduction 
  reactions, energy

Genomics and Gene Transfer Technology
- Methods and applications of gene technology, mutagenesis to
improve functionality and bioavailability

Analytical Methods for Foods, Biochemical Reactions in Foods
	
Chemical Safety of Foods
- Allergens, natural toxicants, toxic metabolites in foods

Shelf Life Testing in Foods
- Chemical changes in processing and storage, kinetics and shelf
  life modeling, reaction order, quantification and prediction 
  of degradation, accelerated shelf life testing

Novel Processing and Storage on Chemical Reactions in Foods
- High pressure, electric pulse, irradiation

Honesty and integrity is essential to the academic function of 
the University.  Dishonesty is strictly prohibited.  Efforts to 
receive or give assistance on examinations or other individual 
assignments are prohibited.  Refer to the Handbook on 
regulations and procedures for conduct for more specific 
information.  Students found to be dishonest will be reported 
to the Student Affairs Office for disciplinary actions.