CTC 235 - Food Chemistry

Class: 1 Lab: 3 Clinical: 0 Credits: 2

Prerequisites: Take CTC-145
This course introduces food chemistry and corresponding laboratory techniques. Topics include carbohydrates, lipids, amino acids, proteins, preservatives, antibiotics, laboratory techniques and analytical equipment used to analyze these classes of compounds. Upon completion, students should be able to recognize biologically active compounds, describe their structure, and perform common laboratory methods used in the food industry. (S24932)