FST 201 - Food Chemistry and Biochemistry

COURSE GOALS: Based on the student's knowledge of general chemistry and biochemistry, this course develops advanced topics with an emphasis on the applied aspects of food chemistry with the help of real-world examples and guest speakers from industry and academia.
Problem-based learning and group work is integrated into the course to help students apply scientific principles to understanding the chemical properties of foods.

ENTRY LEVEL: Undergraduate course in Biochemistry and Organic Chemistry. Undergraduate course in Food Chemistry is recommended.

COURSE FORMAT
: Class meetings are lectures and occasional discussions.  The course grade is derived from the midterm examination and the final examination.

LEARNING OUTCOMES: the student will demonstrate oral and written communication skills to effectively communicate scientific ideas related with food chemistry. This course teaches advanced material and requires students to integrate knowledge acquired in previous classes.

TOPICAL OUTLINE:

1. Sensory science (flavor, sensory preferences, analytical sensory testing, Consumer preference & acceptance testing)

2. Carbohydrates (structure, nomenclature, conformation, chemical reactions, glyco-conjugates, prebiotics)

3. Proteins (aminoacids, primary/secondary/tertiary/quaternary structure, post-translational modifications, milk proteins, plant proteins)

4. Lipids (classification, metabolism, processing, oxidation, glycolipids and their bioactivities)

5. Analytical methods (electrophoresis, chromatography, spectroscopy and mass spectrometry) applied to the analysis of macromolecules and lipids.

6. Introduction to food forensic, functional foods and nutrigenomics.