FDSC 400Food Chemistry and Analysis (I)
The focus of this course is food macro-components (water, proteins, lipids, carbohydrates) as well as food structure (phase behavior, dispersions). Food micro-components are covered in FDSC 410 . Students will enter the class with a basic knowledge of chemistry and leave understanding food as a chemical system. Students will learn the important molecules in foods and how their reactions are influenced by food processing and affect food quality. They will also learn how to select and implement appropriate methods to quantify the composition and reactions of food through chemical analysis. This course has a required laboratory component.
Prerequisites
From the catalog: “FDSC 200 or FDSC 201 or CHEM 202 Enforced Concurrent at Enrollment: BMB 211 and BMB 212”
Where it sits in degree plans
Suggested plans most often put it in Year 3 · Fall (1 program).
Required in (1)
- Food Science, B.S.