Two of the following are NOT required core courses on the IFT undergraduate curriculum minimum standards. Name the two: Food chemistry, food microbiology, food engineering, food processing, food analysis, food law, food packaging.

A: food packaging and food law. More test answers on https://studyhippo.com/ift-trivia/

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Food Chemistry Flashcards, test questions and answers

Discover flashcards, test exam answers, and assignments to help you learn more about Food Chemistry and other subjects. Don’t miss the chance to use them for more effective college education. Use our database of questions and answers on Food Chemistry and get quick solutions for your test.

What is Food Chemistry?

Food chemistry is the study of the chemical processes and transformations that occur in food during its preparation, storage, and consumption. It is a branch of food science that focuses on studying the chemical composition and physical structure of food components such as proteins, carbohydrates, lipids, vitamins, minerals, fibers, and other bioactive molecules. It also explores how these components interact with each other to produce unique flavors and textures in foods.In order to understand how different compounds interact in food systems and create flavors or texture changes during cooking or processing it is important to understand the properties of individual compounds such as solubility, melting point or stability under certain conditions. Furthermore it is important to comprehend how these properties change when subjected to heat or other processing methods. This knowledge is essential for understanding why some foods are suitable for certain kinds of cooking techniques while others are not. Food chemistry also investigates how different components react with each other when mixed together before being cooked or processed. Understanding this process allows us to predict what type of flavor outcome we can expect from a particular combination of ingredients in a recipe by analyzing their chemical structure beforehand. For example if two ingredients have similar structures they may form new products when cooked together resulting in an entirely different taste than expected. Finally food chemistry examines the nutritional content found within foods as well as how they affect our bodies including digestion absorption and metabolism of nutrients. This helps us better understand which types of foods will provide us with the necessary energy and nutrition our bodies need for optimal health benefits.