Food Chemistry

3 credits · Undergraduate

This course will examine the molecular behaviour of basic constituents common to food products and relate this behaviour to the structure and properties of food constituents. Topics covered will include water, carbohydrates, proteins and lipids and micro nutrients such as vitamins and minerals, pigments and flavours. Chemical processes such as browning, enzyme reactions and emulsification will also be examined. The function of ingredients, additives and nutraceuticals will be examined. PREREQUISITES: CHEM 2441 or CHEM 2401 CROSSLISTED: FOSC 6328 FORMATS: Lecture | Lab