Apr 20, 2024  
2020-2021 Undergraduate Academic Catalog 
    
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2020-2021 Undergraduate Academic Catalog [ARCHIVED CATALOG]

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CH 3020 - Food Chemistry

3 lecture hours 0 lab hours 3 credits
Course Description
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 and enzymes to properties of food. Students will recognize common chemical reactions and associated changes to molecular structure upon food processing. Methods to prevent detrimental chemical reactions will be discussed. Students will connect molecular structures with flavor, taste, and explore methods used to enhance flavor and taste. Students will explore the differences between solutions, colloids, and suspensions and how they are used in food preparation and taste. (prereq: CH 103 , CH 200 , CH 200A , CH 200B  or CH 2050 )
Course Learning Outcomes
Upon successful completion of this course, the student will be able to:
  • Describe how solutions, colloids and suspensions affect food preparation and taste
  • Discuss the importance of water to properties of food
  • Compare food preparation methods to taste, appearance and nutrition
  • Recognize common food components such as carbohydrates, lipids, proteins, enzymes, water, vitamins and minerals and their significance to food
  • Recognize common chemical reactions of food and their purpose to food preparation, nutrition and taste; describe common oxidation-reduction reactions, acid-base reactions and crystallization reactions used in food preparation
  • Discuss the chemistry of common food additives and recommend appropriate suggestion to replace common allergens
  • Compare and contrast desired microbial life benefits to the growth of harmful bacteria and fungi in food preparation
  • Describe the molecular structure of common groups of molecules in food and the significance of molecular structure to properties
Course Topics
  • Chemical components of food; carbohydrates, lipids, proteins, enzymes, water vitamins and minerals (7 class periods)
  • Chemical reaction of food and cooking (5 class periods)
  • Structure and functional relationships of common molecules (5 class periods)
  • Acids and bases (3 class periods)
  • Emulsions, solutions, suspensions, gels and foams (3 class periods)
  • Heating strategies for food preparation (4 class periods)
  • Food preservation (3 class periods)
Coordinator
Dr. Anne-Marie Nickel


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