FDSC 4170
Food Chemistry
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.
Topics
- Describe the principal groups of food molecules and recognize their chemical structures.
- Explain the chemistry underlying the properties and reactions of various food components.
- Articulate the general principles that govern the behavior of food materials.
- Describe the chemical reactions that occur during processing and explain how they affect food properties.
- Interpret and communicate complex food chemistry concepts to a lay audience.
Official roster learning outcomes
Prerequisites & course information
CHEM 1570 or CHEM 3570; BIOMG 3300 or BIOMG 3310.
Sources
- Course catalogue ↗2026-2027
- Catalogue entry ↗
Catalogue variants
- Food Chemistry · 3.0 · Undergraduate