Food Chemistry

Paper Code: 
FSQ 102
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  • To Know the major and minor components of Foods
  • Composites and properties of foods

 

9.00
Unit I: 
  • Introduction to Food Chemistry water and ice
  • Moisture in Foods
    • Hydrogen Bonding
    • Bound Water
    • Water activity and Food Stability
    • Emulsions: Formation, stability, surfactants and emulsifiers.
    • Foams: Structure, formation and stabilization

 

9.00
Unit II: 

Carbohydrates

  • Classification
  • Hydrolytic reactions, solubility and crystallization, hygroscopity, colligative properties, textural contribution, non enzymatic browning
  • Functions mono, oligo and polysaccharides in foods
  • Other sweetening agents
  • Changes on cooking and processing

 

9.00
Unit III: 

Lipid

  • Nomenclature classification
  • Physical aspects
  • Chemical aspects
  • Emulsion and emulsifiers
  • Chemistry on Fat and oil Processing
  • Role of foods lipids in flavor

 

9.00
Unit IV: 

 Proteins                                                                                                      

  • Amino Acids, Peptides and Proteins
  • Physio-chemical Properties
  • Denaturation
  • Modification of food proteins through processing and storage

 

    Enzymes

·         Nomenclature

·         Definite specificity

·         Catalysis regulation Kinetics

·         Factors influencing enzyme activity

·         Controlling enzyme action

·         Enzyme added to food during processing

·         Enzyme inhibitors in food

  

9.00
Unit V: 

Vitamin and Mineral

  • Structure function
  • General courses for loss in foods
  • Fortification, enrichment, restoration

 

Pigment in foods

  • Structures
  • Chemical and physical properties
  • Effect of processing and storage

 

Flavours

  • Vegetable, fruit and spice flavors from ferments and sea foods

 

 

Essential Readings: 
  1. Food chemistry ed. Or feneema 2 ed.
  2. Food chemistry lillan Hoagland Meger
  3. Food Chemistry He mann
  4. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
  5. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.

 

Academic Year: 
2018-2019
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