Food Chemistry

Food Chemistry
Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.
NDFS
450
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesNDFS 250 & NDFS 251 & CHEM 285; or NDFS 250 & NDFS 251 & CHEM 352
 TaughtFall
 ProgramsContaining NDFS 450
Course Outcomes

Food Components

Explain the chemistry of food components, including their properties and reactions

Food Processing and Storage

Explain the major chemical reactions that occur during food processing and storage, including those that limit food shelf life

Solving Real-world Problems

Solve real-world problems related to food chemistry

Research Proposal

Write a research proposal on a food chemistry topic. Include objectives, literature review, experimental design and references