1Understand the importance of food chemistry and the relationship of food chemistry to other food science areas.

2Understand the structures and functions of major food components, including water, proteins, carbohydrates, lipids, vitamins, and minerals.

3Understand major reactions occurring with macronutrients (water, proteins, carbohydrates, lipids) in foods and impacts on shelf-life.

4Identify the major components and reactions occurring in major food groups, including fruits, vegetables, grains, legumes, red meats, poultry, eggs, fish, and shellfish.

5Be able to describe types and uses of basic sensory tests.

6Be able to identify functions of most or all ingredients listed on the ingredient label of a food product.

7Be able to discuss alternative ingredient choices for food products.

8Be able to write a scientific abstract using IFT formatting.