Chemistry for Food Scientists

Overview

The periodic table, chemical bonds and molecular shape, understanding molecular structure, aliphatic and aromatic organic compounds that shape up our everyday foods. In addition, IUPAC nomenclature, introduction to stereochemistry and functional group chemistry relevant to common biological molecules, states of matter, elementary thermodynamics and an overview of spectroscopy.

Learning Objectives

Explain���how atomic structure, and bonding give rise to the properties of water, carbohydrates, lipids, and proteins in foods.

Describe key functional groups and stereochemical features and relate these to food behaviour

Apply core principles of acids/bases, buffers, and solubility to predict pH-driven changes in foods

Interpret food-relevant thermodynamics  and kinetics in the context of processing and shelf life.

Outline the role of spectroscopy and chromatography in food analysis including what each technique detects and typical outputs.

Skills

Perform safe, accurate laboratory techniques and record data
Process and visualize experimental data (spreadsheets), including units and basic statistics.

Solve food context problems using chemical reasoning (moles, pH/pKa, mass balances, simple thermodynamics/kinetics).

Communicate results and interpretations to a technical audience in clear written, and visual formats.

Assessment