CHEM 071 — INTRODUCTORY FOOD CHEMISTRY
4.00 Units (Lec 3 Hrs / Lab 4 Hrs) Transfer Credit: CSU, UC(CalGETC Area 5A,5C) The student learns nomenclature, structure, physical and chemical properties of amino acids, proteins, lipids, carbohydrates, vitamins, and minerals. This course is a survey of basic food chemistry top - ics with laboratory, emphasizing fundamental principles of food sci- ence. The students will also learn the importance of water and bio - molecules to food quality, safety, texture and taste as well as FDA’s role in regulation of food additives and colorants. Fundamental top- ics of chemistry such as states of matter, scientific measurements, basic structure of atom and chemical bonding are discussed. Upon completion of the course, students will be able to search and ana - lyze recent peer-reviewed topics in food chemistry. The laboratory presents the techniques of food analysis, where students learn quantitative measurement of acidity or basicity, isolation, purifica - tion, separation, and spectroscopic analysis of food samples using modern instruments.