FSI 417 Food Chemistry
An introduction to fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals). Topics will include study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins. Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions that produce food for consumption, such as oxidation reactions and emulsion systems.
Prerequisite
FSI295, CHE142
Offered
SPRING