Explains the physical, chemical, and functional properties of carbohydrates, proteins, lipids, vitamins, and minerals found in food. |
Applies the main chemical reactions that limit the shelf life of foods. |
Applies fundamental laboratory techniques used in the chemical analysis of foods. |
Reports the results of food analyses. |
Relates the analysis results to the knowledge gained. |
Uses basic qualitative and quantitative skills in food analysis. |
Explains the importance of water and water activity in foods. |
Computes the concentrations of solutions. |
Computes the moisture content and dry matter amounts in foods. |
Computes the water activity in foods. |
Responds to the fundamental chemical reactions that occur during the processing of foods. |
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