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Home > FOOD CHEMISTRY I (THEORY)

FOOD CHEMISTRY I (THEORY) [1]

Paper Code: 
FSQ 102
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
Objectives:
This course will enable the students to -
• Know the major and minor components of foods.
• Composites and properties of foods.
 

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO5: Examine the concept of food chemistry of water

CO6 -Develop the concept of the chemistry underlying the properties of macro nutrients

CO7 - Develop the concept of the chemistry underlying the properties if micro nutrients.

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
 
• Water – Structure of water, molecules, types, water activity, physical properties, freezing and ice structure, water activity.
• Food spoilage
 
9.00
Unit II: 
UNIT II
Carbohydrates- Classification and structure
• physical properties,
• Functional Properties - Gelatinization, dextrinization, browning, Retrogradation.
9.00
Unit III: 
UNIT III
• Protein – Classification of proteins, classification of Amino Acid, structure of protein,
• Functional Properties - gelatinization, emulsification, water binding capacity, foaming.
9.00
Unit IV: 
UNIT IV
• Lipids – composition, structure, classification of Fatty acid and lipids.
• functional properties- hydrogenation, iodine number, saponification, polensky’s number, acid number, rancidity, fat substitute.
9.00
Unit V: 
UNIT V
• Vitamins and Minerals( Function 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, Lipoic Acid.
• Losses during Cooking
• Minerals – Macro, Micro and Trace.                   
 
Essential Readings: 
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. Mridula Mirajkar and Menon Sreelata, Food Science and Processing Technology, Kanishka Publishing House, 2010
5. Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019
6. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015.
7. Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 2007
 
 
 
 
References: 
 
Academic Year: 
2022-2023 [6]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-chemistry-i-theory

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-chemistry-i-theory
[2] https://www.toppr.com/guides/chemistry/hydrogen/water/
[3] https://www.pdst.ie/sites/default/files/Food%20Spoilage.ppt
[4] https://www.youtube.com/watch?v=0_tKEEaU1aE
[5] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Article_2355.pdf
[6] https://homescience.iisuniv.ac.in/academic-year/2022-2023