FDSC 4180 - Food Chemistry II

Fall. 3 credits. Student option grading.

Prerequisite: FDSC 4170.

D. M. Barbano, C. Y. Lee, A. Orta-Ramirez.

Discusses the chemical composition of several food groups (meats, fruits, vegetables, and dairy) and describes the chemical reactions and changes that take place during processing and storage, as well their effects on the quality and nutritional characteristics of these foods.

Outcome 1: Describe the structure and components of meat and eggs.

Outcome 2: Explain the basics of muscle contraction, post-mortem muscle change and how these affect processing and cooking, egg production, egg composition, and how it affects egg utilization.

Outcome 3: List the chemical components of fruits & vegetables and their reactions during processing that impact human health •Explain the origin and properties of individual milk components.

Outcome 4: Explain the physical and chemical properties of different milk components and relate them to some chemical and physical changes or interactions that occur in various dairy products or during processing.