Description
This course provides an introduction to theories on the molecular bases of chemical phenomena that dictate the behavior of foods. This is an integrated lecture/lab course. Laboratory sections will provide opportunities for students to observe, manipulate, and explore model food systems. The emphasis is on the major food components (water, lipids, proteins, and carbohydrates) and how these food components behaves under conditions of particular relevance to food processing. Prerequisites: CHE 115 and NFS 101. (3 units; Fall)