KIM 414 - Food Chemistry

Course Objectives

To give information to the student about food chemistry at introductory level

Course Description

This lecture will introduce the chemistry and chemical properties of the major food constituents (carbohydrates, lipids and proteins) and the minor food components (vitamins, pigments and food additives). The chemical reactions and changes in the constituents of major food products during harvesting, handling, processing, cooking and storage will be emphasized.