NDFS 450
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Food Chemistry
Nutrition, Dietetics, and Food Science
College of Life Sciences
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
Chemistry of Food Components
Learning Outcome
Explain the chemistry underlying the properties and reactions of various food components that occur during food processing, storage, and utilization
Title
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
Information 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
Professionalism
Learning Outcome
Conduct yourself professionally (e.g., communication, ethical behavior, commitment to learning, preparedness, etc.).
