FS 402

Chemistry of Food and Bioprocessed Materials

Section: 001

Course Description

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