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Course Description: Application of fundamental laws and concepts of chemistry, physics, and biology to the properties, composition, and storage of foods.
Instructor: Dr. Jim Daniel, Stone Hall, G-1-H
Office Hours: Monday, 12:30 and Wednesday, 8:30 or by appointment
Texts and Materials
Food Chemistry Lecture Notes, v. 5.0, 2013, Dr. J. R. Daniel (available from BoilerCopyMaker, PMU, Room 186)
The Food Chemistry Laboratory,
2nd edition, C. M. Weaver and J. R. Daniel, CRC Press, 2003.
A washable white labcoat must be worn in the laboratory. Hair must be controlled during preparation for, or while participating in, sensory evaluation.
Suggested References for Supplemental Reading
Food Chemistry, 3rd. edition, O. R. Fennema (ed.), 1996, Dekker (F).
Mechanism and Theory in Food Chemistry, 1989, Wong (W)
Basic Food Chemistry, 1983, Lee (L)
The Science of Food, 1980, Bennion (B)
Fundamentals of Food Chemistry, 1980, Heiman (H)
Food Chemistry and Nutritional Biochemistry, 1985, Zapsalis and Beck (ZB)
Food Science, 1982, Charley (C)
The Experimental Study of Food, 1979, Campbell, Penfield, and Griswold (CPG)
Web Author: James R. Daniel, Ph. D.
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