Food chemistry
Undergraduate · Chemistry
Syllabus focus
Standard syllabus · STEM / applied
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Topics typically covered
Standard syllabus
Food composition and macronutrients
- Water in foods: activity, sorption isotherms, preservation
- Carbohydrates: mono-, di-, and polysaccharides in foods
- Starch gelatinization, retrogradation, and syneresis
- Proteins: structure, denaturation, and functional properties
- Amino acid composition and nutritional quality
- Lipids: fatty acid profiles, triglycerides, phospholipids
- Lipid oxidation: autoxidation, rancidity, antioxidants
- Enzymes in food: amylases, proteases, lipases, browning enzymes
- Fiber and indigestible carbohydrates
- Ash and mineral content in foods
Food reactions and processing
- Maillard reaction: chemistry and flavor development
- Caramelization of sugars
- Enzymatic browning: polyphenol oxidase
- Fermentation: lactic acid, alcoholic, acetic acid
- Emulsification and foam stabilization in food products
- Gelation: pectin, gelatin, agar, carrageenan
- Heat processing: pasteurization, sterilization, blanching
- Freezing and freeze-drying chemistry
- Extrusion cooking of cereals and snacks
- Food additives: preservatives, colorants, emulsifiers, sweeteners
Food analysis and quality
- Proximate analysis: moisture, protein, fat, ash
- Kjeldahl method for nitrogen/protein determination
- Soxhlet extraction for fat content
- Reducing sugar assays: Fehling, DNS method
- pH and titratable acidity measurements
- Vitamin analysis: HPLC for vitamins A, C, E (intro)
- Color measurement: Hunter Lab, spectrophotometry
- Texture analysis: rheology and sensory correlation
- Sensory evaluation principles and panel testing
- Food labeling regulations: FDA Nutrition Facts (overview)
Nutrition and safety
- Essential nutrients and recommended daily intakes
- Caloric content and bomb calorimetry connection
- Food allergens: gluten, peanuts, dairy, soy
- Mycotoxins and natural toxicants in foods
- Pesticide residues and maximum residue limits
- Heavy metals in food: lead, mercury, arsenic
- Foodborne pathogens and hurdle technology
- HACCP principles and food safety management
- GMO foods and labeling debates
- Functional foods and nutraceuticals
STEM / applied
Laboratory analysis
- Moisture content by oven drying
- Protein determination by Kjeldahl or Dumas
- Fat extraction and acid value determination
- pH and titratable acidity of fruit juices
- Sugar content by refractometry or reducing sugar assay
- Peroxide value for lipid oxidation assessment
- Vitamin C determination by titration (DCPIP)
- Emulsion stability testing
- Texture profile analysis (where equipment available)
- Writing food analysis lab reports with QC standards
Applied food chemistry
- Product development: formulation and shelf-life testing
- Quality control in food manufacturing
- Brewing and fermentation science
- Dairy chemistry: cheese, yogurt, butter production
- Baking science: gluten development and leavening
- Chocolate and confectionery chemistry
- Meat science: curing, smoking, tenderness
- Plant-based meat alternatives: protein structuring
- Food fraud detection: honey, olive oil, spices
- Career paths in food science, regulatory, and R&D
Notes
Topics reflect common food chemistry syllabi at US colleges and universities. Often taught in food science departments; chemistry majors may take as an elective. Lab work may include food preparation and analysis.