FDSC 4170 - Food Chemistry

(CU-SBY)

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

Prerequisite: CHEM 1570, BIOMG 3300, or BIOMG 3310. Co-meets with FDSC 6170.

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: Describe the principal groups of food molecules and recognize their chemical structures.

Outcome 2: Explain the chemistry underlying the properties and reactions of various food components.

Outcome 3: Articulate the general principles that govern the behavior of food materials.

Outcome 4: Describe the chemical reactions that occur during processing and explain how they affect food properties.

Outcome 5: Interpret and communicate complex food chemistry concepts to a lay audience.