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Other Applied Science Fields
Food Science and Technology
Food Chemistry and Microbiology
1. Introduction to Food Chemistry and Microbiology
2. Fundamental Chemical Concepts
3. Water in Food Systems
4. Carbohydrates in Foods
5. Lipids in Foods
6. Proteins in Foods
7. Minor Food Components
8. Fundamentals of Food Microbiology
9. Beneficial Microorganisms and Fermentation
10. Food Spoilage Mechanisms
11. Foodborne Pathogens and Illness
12. Food Preservation Methods
13. Food Safety and Quality Assurance
2.
Fundamental Chemical Concepts
2.1.
Atomic Structure and Bonding
2.1.1.
Atomic Structure
2.1.2.
Electron Configuration
2.1.3.
Chemical Bond Types
2.1.3.1.
Covalent Bonds
2.1.3.2.
Ionic Bonds
2.1.3.3.
Hydrogen Bonds
2.1.3.4.
van der Waals Forces
2.2.
Chemical Reactions in Food Systems
2.2.1.
Types of Chemical Reactions
2.2.2.
Reaction Stoichiometry
2.2.3.
Chemical Equilibrium
2.2.4.
Reaction Kinetics
2.3.
Solutions and Colligative Properties
2.3.1.
Solution Types
2.3.2.
Concentration Units
2.3.3.
Colligative Properties
2.4.
Acids, Bases, and pH
2.4.1.
Acid-Base Theory
2.4.2.
pH Scale and Measurement
2.4.3.
Buffer Systems
2.4.4.
pH in Food Systems
2.5.
Water Activity Fundamentals
2.5.1.
Definition and Measurement
2.5.2.
Relationship to Microbial Growth
2.5.3.
Applications in Food Preservation
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3. Water in Food Systems