University College Cork

Principles of Food Science and Technology

FS2005

Iowa State Course Substitution

Advanced Chemistry Elective

CHE

Course Info

International Credits: 5.0
Converted Credits: 3.0
Country: Ireland
Language: English
Course Description:

General introduction to food chemistry (descriptive outlines of food proteins, lipids and carbohydrates). Outline of dairy and meat chemistry. Description of lipid oxidation, browning reactions and use of ingredients in food functionality (i.e., solubility, emulsification, foaming, gelling in food systems)

Review

Evaluated Date:
September 30, 2022
Evaluated:
Jennifer Heinen
Expiration Date:
September 30, 2027