| 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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