1 credit
Fall 2025 Lecture Upper Division
Principles and concepts of the effects of heat, light, oxygen, and water activity on chemical reactions and physical events involved in processing, storage, and preparation of food products and their relationships to nutritional quality, organoleptic quality, stability, and safety. Class meets for 5 weeks.
Learning Outcomes1Structures and functions of major food components, including water, proteins, carbohydrates, and lipids; Major chemical reactions or structural changes occurring with macronutrients (water, proteins, carbohydrates, lipids) in foods and impacts on shelf-life.
2Major components and reactions occurring in major food groups, including fruits, vegetables, grains, legumes, red meats, poultry, eggs, fish, and shellfish.
3Examples of the effects of processing on food constituents and end product quality; Basic principles of dispersed systems: colloids, gels, emulsions, foams; Problem solving using basic food chemistry knowledge.
Restrictions
made by Purdue students.