OBJECTIVES 1. Explain chemical structures and properties of moisture, protein, carbohydrate, lipid, minerals and vitamins. 2. Explain chemical reactions of major food components in foods during processing and storage. 3. Discuss food regulations and ethical issues in food processing in America and foreign countries.OBJECTIVES 1. Explain chemical structures and properties of moisture, protein, carbohydrate, lipid, minerals and vitamins. 2. Explain chemical reactions of major food components in foods during processing and storage. 3. Discuss food regulations and ethical issues in food processing in America and foreign countries