Principles, methods, and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 3 hours and one 2-hour lab.
(RE) Prerequisite(s) : CHEM 260.

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Burns, Sara | Dia, Vermont Punongba | Vierck, Kelly

Principles, methods and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients.

Contact Hour Distribution: 3 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 415 and 516.

Occurrence of polysaccharides and their role in nature, conformation and behavior in solutions, gelling mechanisms, and applications.

Recommended Background: Organic chemistry and food chemistry.
Registration Restriction(s): Minimum student level – graduate.

Critical review of current challenges and research literature and applying fundamental knowledge for creative problem solving. The title, description, and credit hours of the special topics will be shown on Schedule of Classes before the start of the registration for the semester.

Repeatability: May be repeated, maximum 9 hours.
Registration Restriction(s): minimum student level – graduate.

Other Instructors: Chen, Jiajia