Nutrition and Food Sciences: Food Chemistry: Macronutrients (A)

About NFS 2210 A

An examination of the properties and functions of macromolecules in food, including water, proteins, carbohydrates, and lipids. Topics include protein structure, starch structure, gelatinization, lipid oxidation, and the role they play in food texture, stability, and nutritional quality. Prerequisite: CHEM 1580.

Notes

Prereqs enforced by the system: CHEM 1580; PACE Student by Permission and Override

Section Description

Food Chemistry: Macronutrients explores the chemistry of water, carbohydrates, proteins, and lipids and their important roles in foods. The course focuses on how these components interact and change during processing and storage, and how we can manipulate their properties during food processing and product development to achieve desirable texture, flavor, nutrition, stability, quality, and shelf life. Throughout the course, students will connect fundamental food chemistry concepts with everyday foods and real-world food processing applications.

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