Food Chemistry and Biochemistry
ANTON SLAVOV and VESELA CHALOVA
- This course is presently not described -
Course Description
Course Objectives/Goals
This class is designed to provide upgraded knowledge on food macro-components, their interactions and transformations during storage and processing. Chemical/biochemical reactions of carbohydrates, lipids, proteins, and other constituents in fresh and processed foods are discussed with respect to food quality. Reaction conditions and processes that affect color, flavor, texture and nutrition of food are emphasized. Food Chemistry and Biochemistry class gives students a comprehensive understanding of major chemical and biochemical principles involved in food production as related to food composition and nutritive value. Students are able to actively participate in the learning process by asking questions or discussing specific topics during the module content presentation. The individual paper writing preparation allows students to demonstrate not only their knowledge but also their capabilities in making original, independent and creative ideas to solve real problems in the food industry.
This class is designed to provide upgraded knowledge on food macro-components, their interactions and transformations during storage and processing. Chemical/biochemical reactions of carbohydrates, lipids, proteins, and other constituents in fresh and processed foods are discussed with respect to food quality. Reaction conditions and processes that affect color, flavor, texture and nutrition of food are emphasized. Food Chemistry and Biochemistry class gives students a comprehensive understanding of major chemical and biochemical principles involved in food production as related to food composition and nutritive value. Students are able to actively participate in the learning process by asking questions or discussing specific topics during the module content presentation. The individual paper writing preparation allows students to demonstrate not only their knowledge but also their capabilities in making original, independent and creative ideas to solve real problems in the food industry.
