- Schedule of Classes - June 10, 2022 7:44AM EDT
- Course Catalog - June 9, 2022 7:14PM EDT
Course information provided by the Courses of Study 2021-2022.
Deals with the chemical properties of food components and changes they undergo in processing and storage. Stresses relationships between the chemical composition of foods and functional, nutritional, and sensory properties. Introduces lab techniques commonly used in food research. Requires a lab research project that involves writing a research proposal for the project, conducting laboratory research to test hypotheses described in the proposal, analyzing the data, and writing a paper following the format used by the Journal of Food Science.
When Offered Spring.
Prerequisites/Corequisites Prerequisite: BIOMG 3300 or BIOMG 3310 or CHEM 1570 or equivalent.
- Conduct and record laboratory experiments following a specific protocol with minimal supervision.
- Interpret, communicate and critically evaluate the results in a scientific manner both in writing and orally.
- Design an experiment to test a hypothesis on food chemistry related topic and write a research proposal.
- Work efficiently as a team on a research project.
- Assemble a poster of your research project and orally communicate your findings.
- Critically evaluate and provide constructive criticism on a research paper.
Regular Academic Session.
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- R Stocking Hall M31
- Jan 24 - May 10, 2022
Instruction Mode: In Person
Prerequisite: BIOBM 3300 or BIOBM 3310 or CHEM 1570 and FDSC 4170.
Disabled for this roster.