# Food Chemistry & Technology

## CHEM-4820

Understanding of the chemical aspects of food composition with emphasis on the functional properties and chemical reactions of the major constituents of foods: Water, carbohydrates, proteins, and fats/oils (lipids). Several food-related concepts such as Gelation, Browning and the Maillard reactions, Meat glue, Food texture and Mouth feel, Emulsions, Sous-vide cooking, Thickening, etc. will be introduced.

2 credits
Prereqs:
CHEM-2250 Organic Chemistry I

# Past Term Data
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| Spring | Summer | Fall
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| (Session 1) | (Session 2) |
2026 |  |  |

2025

Food Chemistry & Technology (2c)

- Filbert Totsingan

Seats Taken: 7/30

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