FOOD*2400 - Introduction to Food Chemistry
Course Description
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.
Please view the Technical Considerations.
Applies Towards the Following Certificates
- Certificate in Food Science : Required Courses
Technical Requirements
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*Course details are subject to change.