Profesor
400:411 (4 Credits)
COURSE OUTLINE
Faculty:
Dr. George M. Carman
Food Sciece Building, Rm 203E
Phone: 932‐9611 (ext 217)
Email: carman@aesop.rutgers.edu Http://foodsci.rutgers.edu/carman/index.html
Course Description:
The course applies basic scientific principles to food systems and practical applications. 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, nutrition, and safety of food are emphasized. Students are given a role in the learning experience through group discussions and independent projects related to real world
problems associated with the food industry. Students take an active role in learning course content (presented via Power Point presentations), which is available to class participants on the Food Chemistry
web site. Student groups are given experiments that reinforce class discussions that are conveniently performed in the laboratory. These include activation and control of enzymatic reactions in fruits and
vegetables; consequences of water migration on food quality; gelatinization‐retrogradation in starch‐based foods (e.g., pudding, bread, and rice); initiation and control of non‐enzymatic browning (e.g.,
pretzels, meat); and food emulsions (e.g., salad dressings, commutated meats products).
Learning Outcomes:
Students are expected to understand and be able to control the major chemical and biochemical
(enzymatic) reactions that influence food quality with emphasis on food industry applications. To understand how the properties of different food components and interactions among these
components modulate the specific quality attributes of food systems, and to understand the principles ...
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