Standard syllabus
Food chemistry · Undergraduate · Chemistry
Learning objectives from the Food chemistry syllabus, grouped by unit. Click an objective for study materials.
Learning objectives
Click an objective for study materials.
Food composition and macronutrients
- Water in foods: activity, sorption isotherms, preservation — Water in foods: activity, sorption isotherms, preservation
- Carbohydrates: mono-, di-, and polysaccharides in foods — Carbohydrates: mono-, di-, and polysaccharides in foods
- Starch gelatinization, retrogradation, and syneresis — Starch gelatinization, retrogradation, and syneresis
- Proteins: structure, denaturation, and functional properties — Proteins: structure, denaturation, and functional properties
- Amino acid composition and nutritional quality — Amino acid composition and nutritional quality
Food reactions and processing
- Maillard reaction: chemistry and flavor development — Maillard reaction: chemistry and flavor development
- Caramelization of sugars — Caramelization of sugars
- Enzymatic browning: polyphenol oxidase — Enzymatic browning: polyphenol oxidase
- Fermentation: lactic acid, alcoholic, acetic acid — Fermentation: lactic acid, alcoholic, acetic acid
- Emulsification and foam stabilization in food products — Emulsification and foam stabilization in food products
Food analysis and quality
- Proximate analysis: moisture, protein, fat, ash — Proximate analysis: moisture, protein, fat, ash
- Kjeldahl method for nitrogen/protein determination — Kjeldahl method for nitrogen/protein determination
- Soxhlet extraction for fat content — Soxhlet extraction for fat content
- Reducing sugar assays: Fehling, DNS method — Reducing sugar assays: Fehling, DNS method
- pH and titratable acidity measurements — pH and titratable acidity measurements
Nutrition and safety
- Essential nutrients and recommended daily intakes — Essential nutrients and recommended daily intakes
- Caloric content and bomb calorimetry connection — Caloric content and bomb calorimetry connection
- Food allergens: gluten, peanuts, dairy, soy — Food allergens: gluten, peanuts, dairy, soy
- Mycotoxins and natural toxicants in foods — Mycotoxins and natural toxicants in foods
- Pesticide residues and maximum residue limits — Pesticide residues and maximum residue limits
What each unit includes
Open a unit below for full materials. Typical resources:
- Study guide
- Exam Strategy
- Common Mistakes
- Worksheets
- Word problems
- Mixed Practice
- Multi-Unit Problems
- Review
- Practice test
- Answer key
Study units
Each unit includes a study guide, worksheets, review, practice test, and answer key. One unit is free; subscribe for the full class.
- Food composition and macronutrients
Water in foods: activity, sorption isotherms, preservation
Coming soon - Food reactions and processing
Maillard reaction: chemistry and flavor development
Coming soon - Food analysis and quality
Proximate analysis: moisture, protein, fat, ash
Coming soon - Nutrition and safety
Essential nutrients and recommended daily intakes
Coming soon
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