CHM 3850 - Food Chemistry

3 lecture hours 0 lab hours 3 credits

Course Description
Everything we consume is filled with molecules, ions, atoms, and polymers. When food is prepared these components undergo changes that make food more flavorful, easier to digest, more nutritious, more attractive, and with enhanced textures. This course will explore the molecules, ions, polymers, and atoms that comprise food and the changes those species undergo in food preparation. Content will include chemical groups, chemical reactions of food, chemistry of ingredients, and cooking methods that drive chemical reactions. Students will explore the chemical significance of carbohydrates, lipids, proteins, water, vitamins, minerals, water, and enzymes to properties of food. Students will recognize common chemical reactions and associated changes to molecular structure upon food processing. Students will connect molecular structures with flavor, taste, and explore methods used to enhance flavor and taste. Students will also explore food and society from a historical perspective as well as a current issues perspective. Current issues may include topics such as food deserts, food insecurity, environmental impact of food production methods, and the impact of global warming on food production.
Prereq: CHM 1010, CHM 1310, or CHM 1050 (quarter system prereq: CH 200 or CH 200A or CH 200B)
Note: None
This course meets the following Raider Core CLO Requirement: Exhibit Curiosity

Course Learning Outcomes
Upon successful completion of this course, the student will be able to:

Describe the significance of common food components such as carbohydrates, lipids, proteins, enzymes, water, vitamins, and minerals to properties of food
Predict changes in food properties resulting from chemical reactions of food
Discuss the chemistry of common food additives and recommend appropriate suggestions to improve food properties
Compare and contrast desired microbial life benefits to the growth of harmful bacteria and fungi in food preparation
Evaluate the significance of molecular structure to food properties
Assess current issues related to food and society
Explain how food trade has impacted the societies producing the food using specific examples

Prerequisites by Topic

Molecular structure
Atomic structure
Intermolecular forces

Course Topics

Chemical components of food: carbohydrates, lipids, proteins, enzymes, water, vitamins, and minerals
Chemical reactions of food and cooking
Structure and functional relationships of common molecules
Emulsions, solutions, suspensions, gels, and foams
Heating strategies for food preparation
Food preservation
Food and society
Food trade and production

Coordinator
Dr. Anne-Marie Nickel

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