CHEMISTRY OF THE FOOD LIPIDS

FOODSCI 611

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emhasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

FOODSCI 410

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

FOODSCI 511

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

ANSCI/FOODSCI 711

Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods. Provides hands-on experience using computational approaches to model protein-small molecule interactions, analysis of small molecules using high-resolution MS, and protein composition and morphology with fluorescence spectroscopy and microscopy. Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.

FOODSCI 514

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.