Food Chemistry I
Seoul, South Korea
Area of Study
Nutrition and Food Science
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
Description of physiochemical properties and reaction of carbohydrate, lipid oxidation, the structure of proteins to their reactions and functions in food systems, and the mechanisms and reactions of carbohydrates responsible for food flavors, off colors and losses of nutritional quality
1. Discuss the relationship between chemical composition and structure of constituents
and their functions in foods.
2. Describe the major chemical reactions that occur in foods during processing and storage.
3. Conduct aboratory experiments common to basic and applied food chemistry
and interpret the results.
4. Work cooperatively in a team to identify a food chemistry problem, design and conduct the
experiments, and analyze and interpret the data.
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.