FOOD CHEMISTRY (THEORY)

Paper Code: 
FSQ 102
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Know the major and minor components of foods.
  2. Composites and properties of foods.

 

Course Outcomes (COs):

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 –

 

CO6: Develop the concept of the chemistry underlying the properties of various food components

CO7:Examine the concept of food chemistry of water

CO8: Relate the role of enzymes to food processing

CO9:Judge the role of pigments in foods

CO10: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

 

9.00
  • 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
  • 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
  • Lipid
  • Nomenclature classification
  • Physical aspects
  • Chemical aspects
  • Emulsion and emulsifiers
  • Chemistry on Fat and oil Processing
  • Role of foods lipids in flavor

 

9.00
  • 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

·     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

 

·     Flavors

Vegetable, fruit and spice flavors from ferments and sea foods

Essential Readings: 
  • Food chemistry ed. Or feneema 2 ed.
  • Food chemistry lillan Hoagland Meger
  • Food Chemistry He mann
  • Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 1987.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.

 

Academic Year: 
2021-2022
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