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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. Typically offered Fall Spring.
0.000 OR 4.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Health & Human Sci Department: Nutrition Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. To identify the chemical components in foods in terms of their structures, reactions, and interactions, with special emphasis on structure activity relationships. 2. To define the chemical, physical, and biological changes in foods constituents as a result of heating, freezing, alterations in pH, storage, and other preparation, processing or preservation techniques. 3. To match the localization of chemical constituents in food to their function and aesthetic qualities in foods. 4. To explain the role of constituents added to food during processing (food additives). 5. To demonstrate the equipment and methods used to evaluate foods. 6. To be able to design, execute, and report (both orally and in written form) on an independent research project. As a part of this project you will document your research, acquire a basic knowledge of research methodologies, and utilize the fundamentals of the scientific method in your research. In both your written and oral presentation for this class you will critically interpret research from the literature and discuss how (and why) your finds are similar to or different from those results. |
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