British Columbia Institute of


FOOD 5040 - Food Chemistry

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

Building upon the core courses (General and Organic Chemistry and Physics), this course allows learners to apply scientific principles to understand the properties of foods and the important changes occurring during processing and storage. The course is intended to give learners a toolkit of core concepts they can use in the higher level processing and product development classes.



This course isn't currently offered through BCIT Part-time Studies. Please check back next term or subscribe to receive email updates.

Learning Outcomes

Upon successful completion of this course the student will be able to:

  • Use the taxonomy of food chemistry competently by providing real examples as illustrations.
  • Articulate in real examples the underlying physicochemical mechanisms responsible for food functionality.
  • Determine the important control points and consequences of chemical reactions in foods.
  • Explain the structures of the key biomolecules (i.e., proteins, lipids, carbohydrates).
  • Explain the changes that result in food components as a result of various food processing techniques.

Effective as of Winter 2014

Related Programs

FOOD 5040 is offered as a part of the following programs:

School of Health Sciences

  1. Food Technology and Operations Management
    Full-time/Distance & Online Learning   Bachelor of Science


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