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Syllabus Information

 

Spring 2014
Mar 28, 2024
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Information Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course.

Syllabus Information
FS 45300 - Food Chemistry
Associated Term: Spring 2014
Learning Outcomes: 1. Understand the importance of food chemistry and the relationship of food chemistry to other food science areas. 2. Understand the structures and functions of major food components, including water, proteins, carbohydrates, lipids, vitamins, and minerals. 3. Understand major reactions occurring with macronutrients (water, proteins, carbohydrates, lipids) in foods and impacts on shelf-life. 4. Identify the major components and reactions occurring in major food groups, including fruits, vegetables, grains, legumes, red meats, poultry, eggs, fish, and shellfish. 5. Be able to describe types and uses of basic sensory tests. 6. Be able to identify functions of most or all ingredients listed on the ingredient label of a food product. 7. Be able to discuss alternative ingredient choices for food products. 8. Be able to write a scientific abstract using IFT formatting.
Required Materials:
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