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| FS 45300 - Food Chemistry |
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Credit Hours: 3.00. Application of fundamental laws and concepts of chemistry, physics, and biology to the properties, composition, and storage of foods. Typically offered Spring.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette 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. |
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