FDSC 4190

Food Chemistry Laboratory

Course Description

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

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.

• Describe the chemical/biochemical reactions amongst various food components and how they influence food quality.
• Conduct and record laboratory experiments following a specific protocol with minimal supervision.
• Summarize the chemical principles underlying each laboratory exercise.
• Interpret, communicate, and critically evaluate the results in a scientific manner bot written and orally.

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