NDFS 450
Download as PDF
Food Chemistry
Course Description
Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.
When Taught
Fall
Min
3
Fixed/Max
3
Fixed
3
Fixed
0
Title
Explain Food Chemistry
Learning Outcome
Explain the chemistry underlying the properties and reactions of various food components.
Title
Discuss Reactions Limiting Shelf Life
Learning Outcome
Discuss the major chemical reactions that limit the shelf life of foods.
Title
Applying Food Chemistry Principles
Learning Outcome
Apply food chemistry principles used to control reactions in foods.
Title
Analytical Approach to Problem Solving
Learning Outcome
Design an appropriate analytical approach to solve a practical problem. This includes the following: 1. Develop a testable research question, hypothesis, and objectives. 2. Design a method to investigate a research question.
Title
Locate Credible Resources
Learning Outcome
Locate evidence-based scientific information resources.
Title
Synthesize Academic Literature
Learning Outcome
Synthesize academic literature to explain a food chemistry topic.
Title
Communicate Scientific Ideas
Learning Outcome
Communicate scientific ideas persuasively (i.e. problem significance, methodological appropriateness, potential benefits) and report references appropriately.
Title
Disciple-Food Scientist
Learning Outcome
Integrate gospel principles and food science knowledge, skills, and conduct in the pursuit of becoming a disciple-scholar-professional.
