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Food Chemistry [1]

Paper Code: 
25CFSN201
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  1. Know the major and minor components of foods
  2. Composition and properties of foods.
  3. Understand the chemistry of food components and their interactions

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CFSN201

Foods Chemistry

(Theory)

 

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

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

 

12.00
Unit I: 
Water & Carbohydrates
  • 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.

 

12.00
Unit II: 
Protein
  • 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

 

 

12.00
Unit III: 
Lipids
  • 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

 

12.00
Unit IV: 
Pigments and Flavors and Vitamins
  • Classification of pigments (chlorophyll, carotenoids, anthocyanins, flavanoids)
  • Classification of vitamins & flavors
  • Properties & Stability and degradation of pigments, flavors and vitamins during Processing

 

Unit V: 
Food Additives
  • Classification of additives
  • Functions of additives like: Preservatives, coloring agents, emulsifying agents, leavening agents and Stabilizers etc.

 

Essential Readings: 
  • Srilakshmi, B. (2015) Food Science. New - Age International (P) Ltd. Publishers, New Delhi,
  • Manay,S., (2000), Food, Facts and Principles, New Age International Pvt. Lid., New Delhi.
  • Damodaran, S; Parkin, K.L. and Fennema, O.R. (2008), Food Chemistry IV Ed., CRC Press
  • NIIR Board of Consultants & Engineers (2017), Food Flavours Technology Handbook, National Institute of Industrial Research
  • NIIR Board of Consultants & Engineers (2004), Food Colours, Flavours and Additives Technology Handbook National Institute of Industrial Research

 

References: 
  • Meyer, L.H. (2006), Food Chemistry, CBS Publishers and Distribution, Delhi,
  • Chopra, H.K. (2010), Food Chemistry, Alpha Science International Ltd,
  • Ramani, (2015), A.V. Food Chemistry, MJP Publishers,
  • Stephen N.M. (2019), Text book on Food Chemistry, Narendra Publishing House,
  • Potter, N.N. (2007), Food Science, 3rd Ed CBS Publishers and Distributors. Delhi,
  • Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India Pvt. Ltd., New Delhi.

 

       E Resources:

           

Reference Journals

  • Journal of Food Chemistry & Nanotechnology 
  • Food Chemistry
  • Journal of Food Science
  • Journal of Agriculture and Food Chemistry

 

 

Academic Year: 
2025-2026 [7]

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[1] https://homescience.iisuniv.ac.in/courses/subjects/food-chemistry-6
[2] https://www.toppr.com/guides/chemistry/hydrogen/water/
[3] https://www.youtube.com/watch?v=0_tKEEaU1aE
[4] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5147699/pdf/13197_2016_Arti...
[5] https://www.slideshare.net/sanjaijosephManesh/food-chemistry-51688453file:/C:/Users/WELCOME/Downloads/foods-11-00379-v3.pdf
[6] https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/food_technology/food_chemistry/29.food_pigments__properties_and_stability_during_processing/et/53_et_m29.pdf
[7] https://homescience.iisuniv.ac.in/academic-year/2025-2026