Coming soon
FOOD CHEMISTRY
This course will enable the students to:
- Know the major and minor components of foods
- Composition and properties of foods.
- Understand the chemistry of food components and their interactions
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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24CFSN 201
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Foods Chemistry (Theory)
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CO11: Assess the composition, structure function and properties of water & carbohydrates CO12: Appraise the composition, structure and properties of proteins. CO13: Evaluate the composition, structure, and properties of lipids CO14: Examine the properties of vitamins, pigments and flavors CO15: Explain the type and properties of additives CO16: Contribute effectively in course specific interaction
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Approach in teaching: Interactive Lectures, Discussion, Reading assignments, Team activities
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 |
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- Water- Functions, Structure, Types of water: Bound water and free water
- Carbohydrates -
- Composition, structure, classification of carbohydrates.
- Optical Activity D-and L-forms. Muta-Rotation. Straight and Ring structure of
- glucose, fructose and galactose.
- Functional Properties: Gelatinization of starch, Dextrinization of Starch. Browning reactions - Enzymatic & Non-enzymatic browning.
- Composition, structure, classification of protein and amino Acids
- Essential and non-essential amino acids, zwitter ion, isoelectric point, amphoteric property, Peptide bond
- Functional Properties - gelatinization, emulsification, foaming.
- Chemical reaction-hydrolysis, Reactions involving COOH group, Reactions involving NH2 group, Reactions involving R groups or side chain.
- Denaturation-agents causing denaturation, changes occurring during denaturation
- Composition, structure, classification of fatty acid and lipids
- Rancidity: Hydrolytic and oxidative rancidity; mechanism of auto oxidation of fat;
- Hydrogenation
- Reactions involved during deep frying of food: Changes in frying medium
- Role of fats in flavors and emulsions
- Classification of pigments (chlorophyll, carotenoids, anthocyanins, flavanoids)
- Classification of vitamins & flavors
- Properties & Stability and degradation of pigments, flavors and vitamins during Processing
- Classification of additives
- Functions of additives like: Preservatives, coloring agents, emulsifying agents, leavening agents and Stabilizers etc.
- Srilakshmi, B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015
- Manay, S., Food, facts and principles. New Age International Pvt. Lid., New Delhi 2000.
- Damodaran, S; Parkin, K.L. and Fennema, O.R. Foode Chemistry IV Ed. 2008, CRC Press
- Brannen and et al. (1990) Food Additives, Marcel Dekker, New York,1990
1. Meyer, L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.
2. Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010
3. Ramani, A.V. Food Chemistry, MJP Publishers, 2015
4. Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019
5. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007
6. Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India Pvt. Ltd., New Delhi.
E-Resources:
1. https://www.toppr.com/guides/chemistry/hydrogen/water/
2. https://www.youtube.com/watch?v=0_tKEEaU1aE3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Arti...
