People Innovation Excellence

BASIC FOOD BIOCHEMISTRY (2/2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Describe a basic knowledge and understanding about principles of food biochemistry, organization and composition of eukaryotic cells, functional role of subcellular organelles and membranes, and biochemistry of water; Explain about the biochemical aspects of carbohydrates, proteins and Lipids,as a macronutrient in food, and the related with food processing; Explain about general concepts of biotechnology and enzymology, general properties of enzymes, enzymes activities, and enzymes in food processing; Illustrate about general concepts of biotechnology and enzymology, general properties of enzymes, enzymes activities, and enzymes in food processing. And describe about Food safety and food allergens particularly in Food Additives, Toxic constituent of foods and Adulterants; Identify of Physicochemical, biochemical changes, Effect of Processing, and Storage on Food Components; Identify the principles of food analysis and Analytical techniques in food biochemistry.

Topics:

  1. introduction;
  2. Carbohydrate;
  3. Protein;
  4. Lipids (Fats and Oils);
  5. Enzymes in Food;
  6. Vitamins;
  7. mineral;
  8. Pigments and Flavonoids;
  9. Food safety and food allergens : Food Additives, Toxic constituent of foods and Adulterants;
  10. Physicochemical and Biochemical changes;
  11. Effect of Processing and Storage on Food Components;
  12. Principles In Food Analysis.

Published at : Updated

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