FDSC 4050

Last Updated

  • Schedule of Classes - February 7, 2022 7:27PM EST
  • Course Catalog - February 7, 2022 7:14PM EST

FDSC 4050
Dairy Chemistry

Course information provided by the Courses of Study 2021-2022.

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).

When Offered Fall.

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.

View Enrollment Information

Syllabi:

  •   Regular Academic Session.  Combined with: FDSC 5050

  • 1 Credit S/U NoAud

  • 17999 FDSC 4050   LEC 001

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  • Instruction Mode: In Person
    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).