Sensory Evaluation of Food
Principles and methods of sensory analysis for food product evaluation.
Food ScienceTotal Carbohydrate by Difference
Calculating carbohydrate content by subtracting other proximate components.
Food ScienceEmulsions and Foams
Formation, stabilization, and destabilization of food emulsions and foams.
Food ScienceEnzymatic Browning in Food
Polyphenol oxidase (PPO) catalyzed browning and its prevention in fruits and vegetables.
Food ScienceLipid Oxidation Mechanisms
Autoxidation, photooxidation, and enzymatic oxidation of lipids in food.
Food ScienceMaillard Reaction
The chemistry of non-enzymatic browning between reducing sugars and amino acids.
Food ScienceCarbohydrates in Food
Structure, classification, and laboratory analysis of carbohydrates in food systems.
Food ScienceLipids and Oils
Fatty acid composition, lipid classification, and analytical parameters of food lipids.
Food ScienceProteins in Food
Amino acid composition, protein structure, functional properties, and analytical methods in food.
Food ScienceVitamins and Minerals in Food
Fat-soluble and water-soluble vitamins, essential minerals, and their analysis in food.
Food ScienceWater Activity and Food Stability
The role of water activity in microbial growth, chemical reactions, and food shelf-life.
Food Science
Bioinorganic Chemistry
Bioinorganic chemistry explores the roles of metal ions in biological systems.
Chemistry