Coming soon
Food Chemistry THEORY
Paper Code:
FSQ-102
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the students:
• To Know the major and minor components of Foods
• Composites and properties of foods
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:
