FDSC 4050

Last Updated

  • Schedule of Classes - March 3, 2021 7:15PM EST
  • Course Catalog - March 3, 2021 7:16PM EST

FDSC 4050
Dairy Chemistry

Course information provided by the 2020-2021 Catalog.

This course will discuss the general composition of milk, with a special focus on the chemistry and functionality of the high value components of milk (lipids and proteins).


Prerequisites/Corequisites Prerequisite: general chemistry (CHEM 1560, CHEM 2070, and/or CHEM 2080), organic chemistry (CHEM 1570, CHEM 3570, and/or CHEM 3580), and Food Chemistry I (FDSC 4170).

Outcomes

  • Explain the origin and chemical properties of individual milk components.
  • Explain the physical and chemical properties of different milk components and relate them to some chemical and physical changes or interactions that occur in various dairy products of during processing.
  • Discuss the major analytical methods for quantifying parameters of dairy foods.
  • Explain the chemistry underlying the properties of fluid milk components.
  • Apply a holistic approach to solving complex issue laden problems.
  • Summarize, analyze, and interpret simple research data and policy issues.

When Offered Fall.

View Enrollment Information

Syllabi:

  •   Regular Academic Session. 

  • 1 Credit S/U NoAud

  • 18065 FDSC 4050   LEC 001

  •  
    • M Online Meeting
    • Sep 2 - Dec 16, 2020

    • Barbano, D

  • Instruction Mode: Online

    Prerequisites: general chemistry (CHEM 1560, CHEM 2070 and/or CHEM 2080), organic chemistry (CHEM 1570, CHEM 3570, and/or CHEM 3580), and Food Chemistry I (FDSC 4170).