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Course Description

A wooden box filled with gala apples

The chemistry and biochemistry of the major components of foods (lipids, proteins, carbohydrates and water/ice) are introduced in this course. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in the Food Science Major.

Note: This course may be taken individually or as a part of a certificate program.

Learning Outcomes

By the end of the course, the learner should be able to:

  • Describe the chemical, functional, and nutritional properties associated with water, lipids, carbohydrates, or proteins in foods
  • Explain how water, lipids, carbohydrates, and proteins can be involved in desirable or undesirable reactions in foods
  • Evaluate the role of water and ice on food processing, storage, stability, and sensory qualities
  • Compare and contrast between different lipid molecules and their significant role in food processing, storage, and human health
  • Assess the roles of carbohydrates, sugars, and starches in the food processing industry
  • Differentiate between different functional properties of proteins and its significance in food systems
  • Describe strategies for controlling chemical reactions in foods

Course Topics

  • Water - Physical and Chemical Properties of Water
  • Water - Effects of Water Upon Food Stability
  • Lipids - Nomenclature and Classification
  • Lipids - Reactions in Lipids, Lipolysis, and Oxidation
  • Lipids - Processing of Fats and Oils
  • Carbohydrates - Characteristics of Carbohydrates
  • Carbohydrates - Structural and Functional Properties of Starches
  • Carbohydrates - Structural and Functional Properties of Food Polysaccharides
  • Proteins - Structure and Classification
  • Proteins - Chemical and Functional Properties
  • Proteins - Classification of Food Proteins

Additional Requirements

Course Prerequisite(s): CHEM*1040

Course Restriction(s): FOOD*3030, FOOD*3050

Assessment

Assessment Item Weight
Assignment 1 15%
Assignment 2 15%
Hot Topic Discussion 15%
Online Final Exam 55%
Total 100%

Note:

Additional Technical Requirements

This course will use the following:

  • Respondus tool to invigilate one or more exams. 
  • Zoom as a video communication tool.  A Webcam, a microphone to record video, and headphones/speakers to play back the recording are also needed. 

Please view the Technical Considerations for each.

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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Enrol Now - Select a section to enrol in

Section Title
Introduction to Food Chemistry
Type
Online
Dates
May 13, 2021 to August 09, 2021
Contact Hours
36.0
Delivery Options
Online  
Course Fee(s)
Domestic Tuition Fee (0.5 units) $683.39 Click here to get more information
International Tuition Fee (0.5 units) $2,748.00 Click here to get more information
Available for Credit
0.5 units
Section Notes
Note:  If you are in a degree program at the University of Guelph, please DO NOT register using the link above.  You must register through WebAdvisor.
Section Materials
  • Textbook (Confirmed) (Optional) Fennema's Food Chemistry by S. Damordaran, K. Parkin, O. Fennema Eds © 2017 CRC Press 5th edition ISBN 9781482208122
  • Textbook (Confirmed) (Optional) Principles of Food Chemistry by J.M. deMan © 2018 Springer 4th edition ISBN 9783319636054
  • Textbook (Confirmed) (Mandatory) There is no required textbook for this course.
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