Food Chemistry and Microbiology

  1. Fundamental Chemical Concepts
    1. Atomic Structure and Bonding
      1. Atomic Structure
        1. Electron Configuration
          1. Chemical Bond Types
            1. Covalent Bonds
              1. Ionic Bonds
                1. Hydrogen Bonds
                  1. van der Waals Forces
                2. Chemical Reactions in Food Systems
                  1. Types of Chemical Reactions
                    1. Reaction Stoichiometry
                      1. Chemical Equilibrium
                        1. Reaction Kinetics
                        2. Solutions and Colligative Properties
                          1. Solution Types
                            1. Concentration Units
                              1. Colligative Properties
                              2. Acids, Bases, and pH
                                1. Acid-Base Theory
                                  1. pH Scale and Measurement
                                    1. Buffer Systems
                                      1. pH in Food Systems
                                      2. Water Activity Fundamentals
                                        1. Definition and Measurement
                                          1. Relationship to Microbial Growth
                                            1. Applications in Food Preservation

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                                          1. Introduction to Food Chemistry and Microbiology

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                                          3. Water in Food Systems