Food Chemistry is the required course of food science majors. Its course objective includes:

1. Help students grasp how the composition, physical and chemical properties, and function of foods are impacted by processing, transportation and storage, as well as how these impacts affect the nutrition, safety and enjoyableness of foods; understand the possible endogenous and exogenous food safety risks in source food, traditional food and new packaging materials, and their chemical properties.

2. Introduce the recent advances in food chemistry (e.g. metal ion speciation in foods and their safety, new food additives) and stimulate students’ interest in food chemistry research. Foster their habit of self-learning online.

3. Relating academic knowledge of food chemistry with real-world food processing, providing training to students’ practical-problem-solving ability.

This course is designed to help students understand the relation between the chemical ingredients in foods and their nutrition, safety and enjoyableness of foods; To provide training on problem solving and innovative thinking abilities; To provide the fundamental knowledges on new food development, food industrialization, food nutrition, food analysis and food safety.

course prerequisites:

1. General chemistry
2. Organic chemistry
3. Analytical chemistry
4. Biochemistry

Dongfeng Wang et al. Food Chemistry, Nova Publishers, Inc. New York，2012.

Srinivasan Damodaran et al. Fennema's Food Chemistry (Fourth edition), CRC Press, Florida, 2008.