GID 221E - Food Chemistry I

Course Objectives

1.Students will learn important properties and chemical structures of food components; Understand the importance of the reactions of each food component taking place during food processing; Think critically for the effect of each component on food quality; Justify the effect of possible interactions between those components on losing or improving the food quality; Apply course concepts in solving various food chemistry problems,
2.Student will write and speak with effective communication skills,
3.Students will gain the ability to work in teams

Course Description

Comprehensive evaluation of individual components of foods, such as water, carbohydrates, proteins, lipids, enzymes, and vitamins giving particular attention to their chemical structures and reactions and to the role of each component on food quality.