FOOD-SCI 542 Food Chemistry II (2014-, every fall)
This food chemistry II course focuses on the fundamental chemistry of minor components, food additives (preservatives, colorants, flavors, emulsifiers, thickening and gelling agents, flour treatment agents), food processing aids, chemical toxins, and adulterants. The industrial applications of food additives and the governmental regulations on the chemical toxins and adulterants are also discussed. The learning objectives of this course are:
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Develop an understanding of the fundamental chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals), direct food additives (e.g. colors, flavors, preservatives, texture modifiers & stabilizers), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc.
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Develop an understanding of how key functional attributes of minor food components and direct and incidental food additives contribute to the overall quality attributes such as nutrition, flavor, texture, stability, and appearance and safety attributes.
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Be able to utilize knowledge of food chemistry to improve the quality, diversity, convenience, safety, and healthfulness of the food supply.
FS781- Advanced food analysis (2022-,every other spring)
This course includes lectures of fundamental and application of Raman, Infrared and X-ray Fluorescence Spectroscopy (XRF) in food, agricultural and environmental analysis. It also offers hands-on training of these techniques, supported by the Raman, IR and XRF core facility. Industrial case studies of applications of these techniques to solve the real-world problems will be introduced. The learning objectives of this course are:
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To develop a deep understanding of the fundamentals of Raman, Infrared and XRF Spectroscopy, and their applications in food, agricultural and environmental analysis.
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To develop hand-on skills to operate the Raman, Infrared and XRF instruments to conduct basic analysis.
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To be able to utilize knowledge and skills of Raman, Infrared and XRF techniques to advance the students’ own thesis and dissertation research project.