FOOD BIOCHEMISTRY
Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods. Provides hands-on experience using computational approaches to model protein-small molecule interactions, analysis of small molecules using high-resolution MS, and protein composition and morphology with fluorescence spectroscopy and microscopy. Knowledge of food chemistry or organic chemistry (such as FOOD SCI 410 , CHEM 341 , 343 , or 345 ) required.
Prerequisites & course information
Requisites: Graduate/professional standing Course Designation: Grad 50% - Counts toward 50% graduate coursework requirement Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Critically evaluate recent literature in the field of food chemistry Audience: Graduate 2. Illustrate the interactions between food molecules (lipids, protein, carbohydrates, bioactive) at atomic resolution using software. Audience: Graduate 3. Analyze and differentiate the molecular composition of a food or ingredient using HPLC-MS/MS data; fluorescence spectroscopy; and microscopy Audience: Graduate 4. Propose and analyze how reactions and physical changes affect food microstructure and composition Audience: Graduate Learning Outcomes: 1. Critically evaluate recent literature in the field of food chemistry Audience: Graduate 2. Illustrate the interactions between food molecules (lipids, protein, carbohydrates, bioactive) at atomic resolution using software. Audience: Graduate 3. Analyze and differentiate the molecular composition of a food or ingredient using HPLC-MS/MS data; fluorescence spectroscopy; and microscopy Audience: Graduate 4. Propose and analyze how reactions and physical changes affect food microstructure and composition Audience: Graduate
Sources
- Course catalogue ↗2026-2027
- Catalogue entry ↗
Catalogue variants
- FOOD BIOCHEMISTRY · 3 credits.