Introduction to Food Chemistry
The Introduction to Food Chemistry is designed to offer learners the opportunity to develop a basic understanding of key chemistry principles of importance to food systems. No previous study of chemistry is required to complete this digital badge. Learners who complete this digital badge will gain an understanding of the fundamental components, structure and processes in food.
Issued on 20 Jun 2024 by
University College Cork - OVPTL
Expires: 20 Jun 2029
Issuer
University College Cork - OVPTL
digitalbadges@ucc.ie
University College Cork (UCC) is a leading global university based in Cork City, Ireland. The Office of the Vice-President for Teaching & Learning at UCC promotes and supports excellence in teaching and to increase the quality of education at UCC.
Criteria
- Identify key functional groups found in foods and name simple organic compounds including amino acids and simple carbohydrates
- Explain the properties of ionic, covalent and hydrogen bonds
- Apply basic concepts of chemical kinetics
- Define primary, secondary, tertiary and quaternary structure of proteins
- Describe the properties of fats and oils and distinguish between common CHO stereoisomers
