This course will enable the students to –
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 |
Carbohydrates
Lipid
Proteins
Enzymes
· Nomenclature
· Definite specificity
· Catalysis regulation Kinetics
· Factors influencing enzyme activity
· Controlling enzyme action
· Enzyme added to food during processing
· Enzyme inhibitors in food
Vitamin and Mineral
Pigment in foods
Flavours