FOOD CHEMISTRY

Prerequisites & course information

Requisites: FOOD SCI 301 , CHEM 343 , and ( BIOCHEM 501 or concurrent enrollment) Course Designation: Core GenEd - Natural Science & Wellness Breadth - Biological Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Clarify the physical and chemical principles of water, proteins, carbohydrates, and lipids in foods Audience: Undergraduate 2. Use the principles of food chemistry to describe and alter the behavior of foods Audience: Undergraduate 3. Hypothesize how chemical reactivity affects food properties Audience: Undergraduate Learning Outcomes: 1. Clarify the physical and chemical principles of water, proteins, carbohydrates, and lipids in foods Audience: Undergraduate 2. Use the principles of food chemistry to describe and alter the behavior of foods Audience: Undergraduate 3. Hypothesize how chemical reactivity affects food properties Audience: Undergraduate