Upon successful completion of this course, students will be able to Explain the chemical reactions in food. Describe the chemical and functional properties of food acids, water, polysaccharides, lipids, and
proteins. Understand the various types of food toxicants and their risk to humans. Understand the sensory evaluation methods and their relationship to product development.
proteins. Understand the various types of food toxicants and their risk to humans. Understand the sensory evaluation methods and their relationship to product development.