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FOOD CHEMISTRY II (THEORY)
Paper Code:
FSQ 202
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the students:
• To understand the chemistry of food components and their interactions.
• To know about the role of enzymes and various processing treatments in food industry.
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO14: Examine the physical properties of water CO15 -Develop the concept of the chemistry underlying the various food additives. CO16 - Develop the concept of the chemistry underlying the properties of pigments, flavours and enzymes. |
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 |
9.00
Unit I:
UNIT I
Properties of Foods
● Physical properties
● Concept of acid, base and buffers
● Colloids- sols, gels, foam and emulsions
9.00
Unit II:
UNIT II
Introduction to Food additives
● Direct and Indirect additives
● Classification of Additives
● Functional role of various Additives
9.00
Unit III:
UNIT III
Food Pigments
● Natural Food colours
● Artificial Food colours
9.00
Unit IV:
UNIT IV
Flavours
● Sensation of smell, taste and odour
● Flavouring compounds- terpenoids, flavonoids, sulphur containing and other volatile flavouring compounds
● Flavours of Foods- vegetables, fruits, spices, beverages, milk and cheese, meat
● Off-flavours in foods
9.00
Unit V:
UNIT V
Enzymes
• Nomenclature and classification
• Enzyme specificity
• Factors influencing enzyme activity
• Enzyme inhibitors in food
• Controlling enzyme action
• Enzyme added to food during processing
Essential Readings:
1. Srilakshmi. Food science. New Age International Pvt.Ltd. New Delhi,2015.
2. Manay. Food, facts and principles. New Age International Pvt.Ltd. New Delhi 2000
3. Frazier. Food microbiology. McGraw Hill, New York, 2016. ISI publications
4. Lehninger, A.L. (1987) Principles of Bio-chemistry – CBS Publishers and Distributors
5. West, E.S. Todd W.R. Mason, H.S. and Van Bruggen J.T (1974) 4th Ed. Text Book of Biochemistry, Amerind Publishing Co. Pvt. Ltd.
6. Egan, Kiv,Sawyer. Pearson’s chemical analysis of foods. Addison Wesley England,1991.
References:
e RESOURCES:
file:///C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf
Academic Year:
