FDSC 4170 - Food Chemistry I

(CU-SBY)

Spring. 3 credits. Student option grading (no audit).

Prerequisite: CHEM 1570 or BIOMG 3300 or BIOMG 3310.

J.W. Brady.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.

Outcome 1: Master the basics of food chemistry.

Outcome 2: Develop a qualitative understanding of the general principles that govern the behavior of food materials.

Outcome 3: Demonstrate a general familiarity with the principal groups of food molecules, their reactions in foods and during processing, and how their properties affect foods.