Aug 09, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

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FS 3211 - Food Chemistry


The objective of this course is to increase the student’s knowledge of the chemical and physical-chemical properties of foods. Topics covered include: the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors.

Prerequisite(s): CH 2203 - Biochemistry .

3 hours Lecture and 3 hours Laboratory
4 credits



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