FDSC 6170

Food Chemistry

Course Description

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)

• 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 chemical reactions that occur during processing and explain how they affect food properties.
• Interpret and communicate complex food chemistry concepts to a lay audience.

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