On successful completion of this Course, students will be able to: Describe about fundamental concepts and chemical principles of macro components (water, carbohydrates, Lipids, and proteins) related to matter and its interactions, the historical development, compotition, and structure; Describe about fundamental concepts and chemical principles of micro components (vitamins, minerals, pigments, flavors, food additives, and toxis components) related to matter and its interactions, the historical development, compotition, and structure; Identify the chemical reactions principles that involving food components and their application during processing, handling, and storage; Identify about the food contaminants which covers the types of contaminants, the sources of contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control; Measure about the food components both of macro components and micro components, and contaminants in food.
- Introduction to food chemistry;
- Amino Acids, Peptides and Proteins;
- Fats, oils and other lipids;
- Flavor and active Compounds;
- Pigments and Other Colorants;
- Antinutritional, Toxic and Other Bioactive Compounds;
- Food Additives;
- Food Contaminants.
Published at : Updated