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Syllabus Information

 

Fall 2015
Mar 29, 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 55001 - Food Chemistry
Associated Term: Fall 2015
Learning Outcomes: Students are expected to have a working knowledge of the following topics: 1. Structures and functions of major food components, including water, proteins, carbohydrates, and lipids; Major chemical reactions or structural changes occurring with macronutrients (water, proteins, carbohydrates, lipids) in foods and impacts on shelf-life. 2. Major components and reactions occurring in major food groups, including fruits, vegetables, grains, legumes, red meats, poultry, eggs, fish, and shellfish. 3. Examples of the effects of processing on food constituents and end product quality; Basic principles of dispersed systems: colloids, gels, emulsions, foams; Problem solving using basic food chemistry knowledge.
Required Materials:
Technical Requirements:


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