ISC380 : Principles of Food Chemistry 3 (2-3-4)
Prerequisite : Have earned credits of ISC 291
Food composition. Free water and bound water. Structure, and properties of water, proteins, carbohydrates, lipids, vitamins, minerals, and pigments in food. Chemical analysis of water, proteins, carbohydrates, lipids, and ash in foods. Water activity determination. Chemical and biochemical changes occuring in these food constituents during processing and storage, including mechanisms and prevention.