Biochemistry of Foods
Course for Junior and Senior students to look at the chemistry and biology behind the food you eat. Labs are made to go along with what is being taught during class. Students have the opportunity to take this course and receive a science credit. This is NOT a culinary class. Labs relate to the science being taught in the classes, not just to cook.
Biochemistry of Foods Syllabus
Topics Covered:
1) Application of Scientific Information
2) Basic Chemistry of Food
a) Energy: Matter in Motion
b) Ions: Charged Particles in Solution
c) Water: The Universal Solvent
3) Organic Chemistry
a) Simple and Complex Carbohydrates
b) Enzymes: The Protein Catalyst
c) Lipids: Nature's Flavor Enhancers
d) Proteins: Amino Acids and Peptides
4) Food Chemistry: The Micro-Components
a) Micronutrients: Vitamins and Minerals
b) Phytochemicals
c) Food Analogs and Food Additives
5) Biotechnology in Food Preservation and Packaging
a) Thermal Preservation: Hot and Cold Processing
b) Dehydration and Concentration: Controlling Water Activity
c) Trends in Food Preservation: Irradiation, Packaging, and Biotechnology
d) Students determine the effects of current governmental regulations on food
6) Scientific and Sensory Evaluation
7) Health, Safety, and Microbiology of Food
8) Careers
Assignment Outline:
-Scientific Method & Engineering
-Physical Properties of Matter
-Digestive System Presentation
