(4 units) FALL QUARTER
Instructor
PREREQUISITE(S): (CHE 8B or CHE 118B or CHE 128B); BIS 2A recommended
COURSE GOALS/DESCRIPTION: FST 100A introduces students to the major chemical components of foods (carbohydrates, lipids, and proteins), and how their chemical properties impacts the chemical, physical, and functional aspects of foods. The course will introduce key chemical reactions which occur in foods, as well as their impact on food quality, stability, and physical attributes. Discussions will focus on specific food examples.
COURSE FORMAT: Lecture, 3 hours, Discussion 1 hour.
TOPICAL OUTLINE:
- Carbohydrates
- Simple sugars (mono- and disaccharides) – Structure, attributes in foods, key reactions
- Water interactions and water activity
- Polysaccharides – Structure, functional roles in foods
- Lipids
- Chemical structures
- Emulsions
- Triglycerides – composition, sources, attributes
- Triglyceride crystallization
- Lipid reactions in foods
- Proteins
- Chemical composition, structural properties
- Key food proteins – structural and functional properties
- Protein reactions in foods