FOOD CHEMISTRY

Paper Code: 
CFSN 201
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Objectives:

This course will enable the students:

·       Know the major and minor components of foods

·       Composites and properties of foods.

·       To understand the chemistry of food components and their interactions

 

Course Outcomes (COs):

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO10: Develop the concept of the chemistry underlying the properties of macro nutrients

 

CO11:  Develop the concept of the chemistry underlying the properties if micro nutrients.

 

CO12: Develop the concept of the chemistry underlying the various food additives.

 

Approach in teaching:

Interactive Lectures, Discussion, Reading assignments, Team teaching

 

Learning activities for the students:

Self-learning assignments, Effective questions, Seminar presentation, Giving tasks

Class test, Semester end examinations, Assignments, Presentation, Individual and group projects

  

 

12.00

Water: Functions, Structure, Water Holding Capacity, Bound water and free water

Carbohydrates: Composition, structure, classification of carbohydrates.

·       Physical Properties

·       Functional Properties: Gelatinization of starch, Dextrinization of Starch, Retrogradation of Starch, Modified Starch, Browning

12.00

Protein – Composition, structure, classification of protein and amino Acids

·       Physicochemical properties of proteins

·       Functional Properties - gelatinization, emulsification, water binding capacity, foaming

·       Interaction between proteins and carbohydrates/aldehydes (Maillard reaction), Significance of maillard reaction

12.00

Lipids – Composition, structure, classification of fatty acid and lipids

·       Functional properties- hydrogenation, iodine number, saponification, polenske’s number, acid number, rancidity, fat substitute

·       Reactions involved during deep frying of food:  Behaviour of food during frying  (Events that occur during frying of foods)

Changes in frying medium

12.00

Vitamins and Minerals (Functions and Food sources)

·       Fat soluble vitamins – A,D,E,K

·       Water soluble vitamins –Thiamine , Riboflavin, Niacin, Vitamin B6, Folic Acid, Biotin, Pentothine, Vitamin B12, Vitamin C,

·       Minerals – Macro, Micro and Trace

12.00

Introduction to Food Additives

·       Uses or functions of food additives

·       Classification of additives

·       Functional role of various additives

Essential Readings: 

·       Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015

Manay. Food, facts and principles. New Age International Pvt. Lid., New Delhi 2000.

References: 

REFERENCE BOOKS:

·       Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.

·       Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010

·       Ramani, A.V. Food Chemistry, MJP Publishers, 2015

·       Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019

·       Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007

·       Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India Pvt. Ltd., New Delhi.

 

        ERESOURCES:

·        https://www.toppr.com/guides/chemistry/hydrogen/water/

·        https://www.youtube.com/watch?v=0_tKEEaU1aE

·        https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Arti...

·        https://www.slideshare.net/sanjaijosephManesh/food-chemistry-51688453file:///C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf                                                                                      

           

REFERENCE JOURNALS

·       Journal of Food Chemistry & Nanotechnology 

·       Food Chemistry

·       Journal of Agriculture and Food Chemistry

·       Food Chemistry Advances

Academic Year: 
2023-2024
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