FOOD * 2400 – Introduction to Food Chemistry S (3-0) [0.50]

The chemistry and biochemistry of the major components of foods (lipids, proteins, carbohydrates and water/ice) are introduced in this course. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in the Food Science Major. (Offered through Distance Education only.)


Posted By : Park Lee
Posted On : August 13, 2016

Is the textbook recommended by the student? No
Did the student enjoy the professor? No
Professor : Mine

Comment :
Okay course taken through DE. Composed of 2 assignments and a discussion. Prof and TA are not very helpful and when they do help are a bit vague with the answers. Most help for the course comes from self research and other students taking the course. Does not require a textbook since required knowledge are summarized in unit modules. The modules however needs alot of editing as typos, grammatical errors and unnecessary information are abundant. The difficulty lies in the fact that their is little guidance as to what you are expected to answer/do on assignments/discussions and what to study for the final exam. You can learn alot in the course (especially if you are new to the field of food science) but be prepared to do extra research outside of the provided materials. Would not recommend unless mandatory. P.S. If you want coursework materials I can gladly sell to you. Contact me at anstrumx@gmail.com
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Posted By : Anonymous
Posted On : November 26, 2013

Is the textbook recommended by the student? No
Did the student enjoy the professor? No
Professor : Not specified

Comment :
Absolutely terrible course. Textbook is so outdated, and does not make sense. Content is way to hard for a second year class.
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