This FDST 301 distance education course introduces essential principles of chemistry and their application in food systems. A previous course in chemistry, while helpful, is not required. Prerequisites: FDST 101 or FDST 131, or instructor permission.
Questions we’ll explore in this course:
• What is an antioxidant anyway?
• Why do your eggs explode in the microwave?
• Why does baked bread smell so good?
• What’s the scoop on sugar?
• Are super foods really super good for you?
• Are there actually healthy chemicals in food and wine?
The answer to these questions and more lies in the chemistry of food components.
Specifically, the course provides:
• An overview of the molecular components in food and major chemical reactions
• An introduction to relevant principles of chemistry
• An understanding of how chemistry impacts food quality and contributes to wellness
For more information, please contact:
Dr. Michael Zeece
mzeece@unl.edu