FS402 & FS502 Chemistry of Food and Bioprocessed Materials

FS402 & FS502 Chemistry of Food and Bioprocessed Materials, Fall semester (4 Credits)

The course focuses on the properties of biological molecules [e.g. proteins, enzymes, lipids, carbohydrates and pigments] found in foods and nutraceuticals. Basic elements of molecules, such as structure and reactive groups, are presented in regard to how they affect the properties of foods and nutraceuticals. Reactions such as Maillard browning and lipid oxidation are discussed regarding mechanisms, products and controlling processes. Laboratory experiments emphasize basic concepts discussed in lectures and provide practical working knowledge of selected analytical methods.