Food Chemistry is a course that course explains water, carbohydrates, lipids, proteins, vitamins and minerals in foods with reference to nutrition, quality and safety. It also explains how enzymes, food additives (i.e. pigments and flavors) and texture are changed or altered during food processing.
After completion of Food Chemistry, students will be equipped with a basic understanding of the following:
How to use the basic language of food chemistry competently and provide real examples as illustrations of the terms
How to recognize in real examples the underlying mechanisms responsible for food functionality and be able to use their knowledge of Food Chemistry the important control points and consequences.
A basic understanding of chemistry is recommended.
Students will be assigned 5 homework assignments, and 1 final exam for each course.
- Introduction to food chemistry
- Properties of solutions
- Introduction to dispersants
- Lipids, oils, and fats
- Vitamins & minerals
This course is Instructor-led and delivered through our award-winning online Learning Management System.