FDSC 4170

Last Updated

  • Schedule of Classes - September 22, 2025 1:06PM EDT

FDSC 4170
Food Chemistry

Course information provided by the 2025-2026 Catalog.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.


Prerequisites CHEM 1570, BIOMG 3300, or BIOMG 3310.

Exploratory Studies (CU-SBY)

Last 4 Terms Offered 2025SP, 2024SU, 2024SP, 2023SP

Outcomes

  • Describe the principal groups of food molecules and recognize their chemical structures.
  • Explain the chemistry underlying the properties and reactions of various food components.
  • Articulate the general principles that govern the behavior of food materials.
  • Describe the chemical reactions that occur during processing and explain how they affect food properties.
  • Interpret and communicate complex food chemistry concepts to a lay audience.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 6170

  • 3 Credits Opt NoAud

  •  1068 FDSC 4170   LEC 001

  •  
    • MWF
    • Jan 20 - May 5, 2026

    • Brady, J

  • Instruction Mode: In Person

    Prerequisite: CHEM 1570 or BIOMG 3300 or BIOMG 3310.