Course Description

Course Name

Food Chemistry I

Session: VSOS3221

Hours & Credits

3 Credits

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.

Overview

Introduction
Description of physiochemical properties and reaction of carbohydrate, lipid oxidation, the structure of proteins to their reactions and functions in food systems, and the mechanisms and reactions of carbohydrates responsible for food flavors, off colors and losses of nutritional quality

Course Objectives
1. Discuss the relationship between chemical composition and structure of constituents
and their functions in foods.
2. Describe the major chemical reactions that occur in foods during processing and storage.
3. Conduct aboratory experiments common to basic and applied food chemistry
and interpret the results.
4. Work cooperatively in a team to identify a food chemistry problem, design and conduct the
experiments, and analyze and interpret the data.

*Course content subject to change