FOOD CHEMISTRY 3(2+1)
Course Outline

Module 1: Water

Lesson 1. Structure of Water
Lesson 2. Water binding and chemical reactions mediated by water
Lesson 3. Determination of moisture in food

Module 2: Food proteins

Lesson 4. Classification and physicochemical properties
Lesson 5. Reaction involved in processing and reactions with alkali
Lesson 6. Enzyme catalyzed reaction involving hydrolysis adn proteolysis
Lesson 7. Theories of formation of texturized proteins

Module 3: Food lipids

Lesson 8. Edible fats and oils- Classification and chemical composition
Lesson 9. Reactions involved during deep frying of food
Lesson 10. Lipoprotein – definition, classification and involvement in the formation of biological membranes.

Module 4: Food carbohydrates

Lesson 11. Polysaccharide - linear, branched and modified
Lesson 12. Properties and utilization of common polysaccharides – cellulose, glycogen, hemicelluolose, pectin, agar, alginate, carrageenan, gums and starch
Lesson 13. Enzymatic degradation of polysaccharides – starch Production of dextrins and maltodextrins

Module 5: Minerals in food

Lesson 14. Main elements and trace elements in eggs, cereals & cereal products, vegetables and fruits.

Module 6: Food enzymes

Lesson 15. Hydrolases, lipases and other important enzymes in food
Lesson 16. Utilization in food industry and effect of inhibitors, pH and temperature

Module 7: Food Additives

Lesson 17. Vitamins, amino acids , minerals
Lesson 18. Aroma Compounds in food and flavor enhancers – monosodium glutamate, nucleotides
Lesson 19. Sugar substitutes – sorbitol, saccharin, cyclamate
Lesson 20. Food Colours

Module 8: Antinutritional factors and food contaminant

Lesson 21. Toxic trace elements, radionuclides

Module 9: Cereals and cereal products

Lesson 22. Individual constituents – proteins, lipids, carbohydrates and vitamins in cereals flour and their relationship in dough making
Lesson 23. Type of flours for bread making and confectioneries and influence of additives
Lesson 24. Physical, chemical changes during baking and determination of gluten and starch content in flour

Module 10: Legumes

Lesson 25. Classification, composition and physicochemical properties

Module 11: Vegetables and fruits

Lesson 26. Classification, general composition, chemical changes during ripening and storage

Module 12: Jams, Jellies and Pickles

Lesson 27. Classification, composition and preservation

Module 13: Beverages

Lesson 28. Classification, composition and gradation
Lesson 29 A. Chemical changes during processing – Tea
Lesson 29 B. Chemical changes during processing – Coffee
Lesson 29 C. Chemical changes during processing – Cocoa
Lesson 30. Determination of total ash, alkalinity of water soluble ash and water extractives in tea and detection of chicory in coffee powder.

Module 14: Preservation of foods

Lesson 31. General principles of food preservation-Physical methods
Lesson 32. Chemical preservation of food