FS 3211 - Food Chemistry

Institution:

Delaware Valley University

Subject:

Description:

The objective of this course is to increase the student's knowledge of the chemical and physicalchemical properties of foods. Topics covered include the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors. Prerequisite: Biochemistry. 3 hours Lecture and 3 hours Laboratory - 4 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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