PREREQUISITE(S): FST 101A; FST 100C (can be concurrent).
COURSE GOALS/DESCRIPTION: This course provides laboratory experience and applications in food chemistry. Each week there will be a 1-hour lecture, 3-hour laboratory, and 1-hour discussion.
The course explores the chemical and physical properties of major food components, explain how reactive groups drive chemical reactions during food processing and storage, and relate these reactions to food quality and shelf-life. Students will also be able to compare changes in food components during preparation, interpret and report laboratory data, apply sensory evaluation methods, and write reports that evaluate experiments involving dairy products, baked goods (including gluten-free), vegetables, confections, and emulsion systems.
COURSE FORMAT: Laboratory 3 hours, Lecture 1 hour, Discussion 1 hour.