FOOD CHEMISTRY (2/1 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: LO1 – Discuss the major chemical reactions that limit shelf life of foods; LO2 – Explain the chemistry underlying the properties and reactions of various food components; LO3 – Apply food chemistry principles used to control reactions in foods; LO4 – Demonstrate laboratory techniques common to basic and applied food chemistry.

Topics:

1. Introduction to Food Chemistry;
2. Vitamins and Minerals;
3. Amino Acids, Peptides and Proteins;
4. Vitamin Stability;
5. Plant Pigments Stability;
6. Food Contaminants;
7. Food Additives;
8. Moisture Sorption Isotherm & Water Activity;
9. Oxidative Rancidity of Fats and Lipids;
10. Flavor and Pigment;
11. Fats, Oils and Other Lipids;
12. Isoelectric Point of Protein;
13. Physicochemical Characteristic of Starch: Gelatinisation & Retrogradation;
14. Water;
15. Carbohydrates.