Food Chemistry

Course Overview

Lipids in Food: Structure, Properties and Uses in Food, Reactions,_Nutritional Aspects, Structured Lipids. Lipids Oxidation, Antioxidats and Carotenoids. Carbohydrates: Properties, Derivatives. Polysaccharides and Dietary Fibers: Structure, Properties.

Prerequisites

 Organic Chemistry 125801
and  Introduction to Biochemistry and Enzymology 134019
and  Metabolic Pathways 134113

 

Contact Hours

Lecture: 3 Hours.

Credits: 3 Points.