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Nov 21, 2024
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CHM 1310 - Chemistry of Food Molecules3 lecture hours 2 lab hours 4 credits
Course Description
The course introduces the molecular science, chemistry, using connections to food, food preparation, and reactions with food. The science topics covered include food molecules, food production, food quality, and nutritive aspects of food. The course begins with an introduction to molecules and compound structure and properties. Basic food constituents such as carbohydrates, proteins, lipids, and other food constituents are discussed in terms of their molecular structures, properties, nutritive aspects and role in foods. Food quality, food preservation, and food production will be discussed.
Prereq: None
Note: Not for credit for students who have credit for CHM 1010 or CHM 1010A .
This course meets the following Raider Core CLO Requirement: Think Critically
Course Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Plan and create structured experiments
- Write proficiently in technical communications
- In a laboratory experiment, identify potential procedural errors
- Differentiate between precision and accuracy
- Interpret data to isolate trends
- Describe the molecular and ionic compounds
- Predict Lewis dot structures, molecular geometry, and molecular polarity for molecules
- Compare solubility and other physical properties for molecules using intermolecular forces
- Identify basic organic molecular structures
- Explain structural features of proteins, lipids and carbohydrates
- Compare basic food molecule structure and properties
- Describe the impact of food additives to food preservation, quality and nutritive aspects
- Explain the function of enzymes with respect to food preparation
- Compare solutions, colloids and suspensions
- Predict solubility of food molecules in oil and water
- Explain nutritive aspects of food and food constituents
- Describe the general process of metabolism of food molecules
- Evaluate food using quality factors
- Explain how food preservation is controlled and monitored
- Describe food preservation strategies
- Describe the biological and chemical processes that reduce food quality and nutritive aspects
Prerequisites by Topic
Course Topics
- Atoms form molecules and compounds
- Ionic versus covalent structures
- Molecular structure and shape
- Molecular properties
- Organic functional groups
- Carbohydrates
- Proteins
- Lipids
- Food constituents
- Nutritive aspects of food
- Important chemical reactions for food
- Food preparation
- Food quality
- Food preservation
Laboratory Topics
- Ionic vs. covalent compounds
- Molecular shape and structure
- Solutions/colloids/suspensions
- Solubility and techniques for making solutions
- Protein denaturation and coagulation
- Starch thickening
- Bromine test for unsaturated lipids
- Leavening agents
- Emulsifiers
- Energy values and food
- Pigments
- Gluten formation
- Enzymes
- Esters
Coordinator
Dr. Anne-Marie Nickel
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