NDFS 450
Food Chemistry
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.
When Taught
Fall
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
3
Fixed
0
Title
Chemistry of Food Components
Learning Outcome
Explain the chemistry underlying the properties and reactions of various food components that occur during food processing, storage, and utilization
Title
Reactions Limiting Shelf Life
Learning Outcome
Discuss the major chemical reactions that limit the shelf life of foods
Title
Applying Food Chemistry Principles
Learning Outcome
Apply food chemistry principles used to control reactions in foods
Title
Analytical Approach to Problem Solving
Learning Outcome
Design an appropriate analytical approach to solve a practical problem
Title
Information Resources and Research Proposal
Learning Outcome
Locate evidence-based scientific information resources and write a research proposal on a food chemistry topic, including objectives, literature review, experimental design and references
