FDSC 4170

Last Updated

  • Schedule of Classes - December 13, 2024 7:37PM EST
  • Course Catalog - December 13, 2024 7:09PM EST

FDSC 4170
Food Chemistry

Course information provided by the Courses of Study 2024-2025.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: CHEM 1570, BIOMG 3300, or BIOMG 3310.

Course Attribute (CU-SBY)

Outcomes
  • Describe the principal groups of food molecules and recognize their chemical structures.
  • Explain the chemistry underlying the properties and reactions of various food components.
  • Articulate the general principles that govern the behavior of food materials.
  • Describe the chemical reactions that occur during processing and explain how they affect food properties.
  • Interpret and communicate complex food chemistry concepts to a lay audience.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 6170

  • 3 Credits Opt NoAud

  •  1184 FDSC 4170   LEC 001

  •  
    • MWF
    • Jan 21 - May 6, 2025

    • Brady, J

  • Instruction Mode: In Person
    Prerequisite: CHEM 1570 or BIOMG 3300 or BIOMG 3310.