CHEM 4820 - Food Chemistry and Technology

Understanding of the chemical aspects of food composition with emphasis on the functional properties and chemical reactions of the major constituents of foods: Water, carbohydrates, proteins, and fats/oils (lipids). Several food-related concepts such as Gelation, Browning and the Maillard reactions, Meat glue, Food texture and Mouth feel, Emulsions, Sous-vide cooking, Thickening, etc. will be introduced.

Prerequisite: CHEM 2250

When Offered: SUMMER TERM ANNUALLY

Graded: GRADED

Credit Hours: 2