Not too easy. Not too difficult.
Food Science is a whole new scientific world of mystery within the hydrocarbon matters we consume daily. An introduction to Food Science opens your mind about the chemical compounds which triggers the different chemical reactions in different kinds of food we eat. It introduces a new complex but wonderful theory which delves more on the role of different chemical compounds, the body and microorganism to make food enjoyable.
The course is very focused in nature. Not discussing the General Hydrocarbon Chemistry we get in High School, but specifically towards food. Learning the role of chemical chains of pigments which gives colors to different types of processed food, gives a new understanding on application of food science knowledge to food manufacturing. Not only that, learning how flavors arrive from different chemical reactions is a beautiful insight gained from this course.
Hours per week:
Advice for students:
Keep working hard and try to relate the topic you studied in the course with the food you eat. I easily achieved understanding as I constantly relate the chemical reactions which creates the red pigment, with the natural red-compound foods I encountered in my childhood. Being up to date and utilise office hours to ask professor questions is a very good idea.