Food Chemistry - Lab NUTR 1002
Course description:
This course is designed for food science and nutrition professionals who are interested in therelationship of food composition and their resultantproperties in foods. We will also discussbeneficial and detrimental changes in foods that relatebeneficial and detrimental changes in foods that relateto chemical reactions that occur duringprocessing, storage, and utilization.
Course Aims:
The course aims to:
- Students are expected to understand and be able to control the major chemical and biochemical(enzymatic) reactions that influence food quality with emphasis on food industry applications.
- Tounderstand how the properties of different food components and interactions among thesecomponents modulate the specific quality attributes of food systems, and to understand the principlesthat underlies the biochemical/enzymatic techniques used in food analysis.
- Explain properties and reactions of carbohydrates, lipids and proteins during storage and processing of food andhow these influence the quality and properties of the food.
Course outcomes:
- Upon completion of this course, student will be able to:
- Students will be able to identify the structure of food constituents and relate the structureto the constituents function and importance in foods with respect to food quality,nutrition, safety, processing, etc.
- The student will explain how environmental factors such as temperature, pH, ionic characteristic and strength, bonding, light, etc. affect chemical changes in food systems and judge how to adjust these conditions to improve or minimize chemical andbiochemical deterioration of food systems.
- Finally, the student will integrate chemistry and biochemistry principles into real-world food science and nutritional problems.