FOOD CHEMISTRY

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

This course will enable the students to –

  1. Know the major and minor components of foods.
  2. Composites and properties of foods.

 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

FSQ 102

Food Chemistry (Theory)

 

 

 

 

 

 

 

 

The students will be able to –

 

CO5: Identify the chemistry underlying the properties of various food components

CO6:Examine the concept of food chemistry of water

CO7:Identify the role of enzymes in food processing

CO8:Judge the role of pigments in foods

CO9:Examine the role of flavours in foods

Approach in teaching:

Interactive Lectures, Discussion, assignments, Demonstration

 

Learning activities for the students:

Self learning assignments, Effective questions, Simulation, Seminar presentation

Class test, Semester end examinations, Quiz, Assignments, Presentation, Individual

 

9.00
Unit I: 
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: 
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: 
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: 
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: 
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: 
2020-2021
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