Students will be able to apply knowledge of biology and chemistry to understand the chemistry and basic chemical changes of food products
Students will become aware of the effects of processing and other environmental changes on the structure/function of chemical compounds in foods and to take these into account while designing equipment and processes.
Students will gain awareness of the importance of food chemistry on the physical appearance and properties of food products
Students will gain awareness of the importance of food chemistry on the nutritional value of food products
Students will be able to learn how to learn both individually or in teams and that learning is a life-long process
Students will gain an understanding of professional and ethical responsibility