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| NUTR 45300 - Food Chemistry |
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Credit Hours: 4.00. Application of fundamental laws and concepts of chemistry, physics, and biology to the properties, composition, and storage of foods.
0.000 OR 4.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture All Sections for this Course Offered By: College of Health & Human Sci Department: Nutrition Science Course Attributes: Credit By Exam, Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Assess and interpret analytical and sensory properties of food. 2. Recognize and predict how chemical structures and reactions influence sensory and analytical properties of food. 3. Explain physical and chemical reactions in foods/beverages during preparation and processing techniques. 4. Explain chemical function of food additives, and evaluate the validity of health controversies related to these ingredients. 5. Design, execute, and explain (via oral and written reports) a food experiment using the scientific method. Restrictions: Must be enrolled in one of the following Programs: Nutrition Science-BS Prerequisites: (Undergraduate level CHM 25600 Minimum Grade of D- or Undergraduate level CHM 26200 Minimum Grade of D- or Undergraduate level CHM C3420 Minimum Grade of D- or Undergraduate level CHM 25700 Minimum Grade of D-) |
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