GID 418E - Biochem.Chan.During Food Proc.

Course Objectives

Students will apply basic food science knowledge to an understanding of the biochemical changes occurring during various food processing techniques and storage and the effect of enzymes on spoilage reactions of foods. Students will develop an understanding of professional and ethical responsibility associated with food processing on nutritive value of foods.

Course Description

Postmortem changes of meat, changes during respiration and maturation period of fruits and vegetables, post harvest physiology of cereals, enzymatic changes in brewing process, biochemistry of baking, biochemistry of cheese and yogurt, effect of processes on nutrients, enzymatic spoilage reactions