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