- International Fees
International fees are typically 3.25 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Course Overview
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.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
3.0
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
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
Programs and courses are subject to change without notice.