FST 100A

FOOD CHEMISTRY

FST 100A
(4 units) FALL QUARTER

INSTRUCTOR: Dungan, S.

COURSE GOALS: Food Science and Technology 100A is designed to give students an understanding of the chemical aspects of food composition. Emphasis is given to the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins and water. Discussions will focus on specific food examples.


PREREQUISITES:
 CHE 8B; BIS 2A recommended

COURSE FORMAT:
 Lecture, 3 hours/week; Discussion, 1 hour/week

GRADING PERCENTAGES AND COURSE REQUIREMENTS:
 Two midterms and a final exam will be given, and one of two methods will be used to determine the grade, whichever gives the higher score: (1) Drop lower of the two midterms; final counts 60%, other midterm counts 40%. (2) Two midterms each count 25%, final counts 50%.

EXPLANATION OF POTENTIAL COURSE OVERLAP
: This course does not overlap with other existing courses.

TOPICAL OUTLINE:

I. Carbohydrates

  1. Mono- and disaccharides
  2. Attributes in Foods
  3. Reactions

II. Lipids

  1. Food lipids
  2. Reactions
  3. Crystallization

III. Water

  1. Water interactions
  2. Water activity

IV. Macromolecules

  1. Polysaccharides and proteins
  2. Viscous solutions: Solubility and rheology
  3. Gels

V. Emulsions

  1. Formation and stability
  2. Emulsifiers and stabilizers