Sep 28, 2023  
Website Catalog (In Development) 
Website Catalog (In Development)

CHM 234 - Food Chemistry

Food chemistry deals with the chemical properties of food constituents and the chemical changes these constituents undergo during cooking, handling, processing and storage.  Food chemistry is central to food science where the fields of general, organic, and biochemistry are used to study the nature of foods, deterioration, food processing, and the optimization of foods from a consumer and sustainability perspective.  The chemistry of lipids, proteins, carbohydrates, and water will be discussed in detail.  The student will learn how food chemistry is used in the food industry to provide products that are of high quality to the consumer.

Prerequisite- Corequisite
Prerequisite:  CHM 146 General Chemistry II

Credits: 4
3 Class Hours, 3 Laboratory Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

  1. Explain and use the scientific approach to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of mathematical analysis as applied to the chemical constituents and reactions that occur in food items.
  2. Apply knowledge gained in food chemistry to the development, preservation, processing, and packaging of food products.
  3. Identify the macroscale properties of food and explain how these properties depend on the chemistry of the molecules that make up food.