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| FS 55001 - Food Chemistry |
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Credit Hours: 1.00. Principles and concepts of the effects of heat, light, oxygen, and water activity on chemical reactions and physical events involved in processing, storage, and preparation of food products and their relationships to nutritional quality, organoleptic quality, stability, and safety. Class meets for 5 weeks. Typically offered Fall.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: 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: 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. |
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