Food Chemistry
The chemistry of water, carbohydrates, proteins, lipids and minor components in foods.
FDSC-210 Year 2 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Food Science
Course content
- 1Water in foodsComing
- 2Water activityComing
- 3CarbohydratesComing
- 4Starch and its behaviorComing
- 5ProteinsComing
- 6Protein functionalityComing
- 7LipidsComing
- 8Lipid oxidationComing
- 9Enzymes in foodsComing
- 10Maillard browningComing
- 11Food colors and flavorsComing
- 12Vitamins, minerals and additivesComing
Requirements
Recommended background. You can start any course at any time.
Description
The chemistry of water, carbohydrates, proteins, lipids and minor components in foods.
Part of the Agriculture & Food stream, typically taken in year 2.