People Innovation Excellence

FOOD CHEMISTRY (2/2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Describe about fundamental concepts of macro (water, carbohydrates, lipids, and proteins) and micro components (vitamins, minerals, pigments, flavors, food additives, and toxic components) including interactions, the historical development, compotition, and structure; Measure about the food components both of macro and micro components, and contaminants in food; 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 and the processes by which they contaminate food products.


  1. Introduction to food chemistry;
  2. Water;
  3. Carbohydrates;
  4. Fats, oils and other lipids;
  5. Amino Acids, Peptides and Proteins;
  6. Vitamins and minerals;
  7. Flavor and pigment;
  8. Food Additives;
  9. Food Contaminants;
  10. Introduction to food chemistry laboratory;
  11. Water activity;
  12. Qualitative Test for Protein;
  13. Effect of Heat on Proteins;
  14. Physicochemical characteristic of starch : gelatinizations;
  15. Physicochemical characteristic of starch : retrogradation and syneresis effect;
  16. Measurement of physicochemical properties of fats or oils : Solubility, Specific Gravity, and Refractive Index;
  17. Oxidative Rancidity;
  18. Ascorbic acid assay : oxidimetry method;
  19. Minerals assay : Calcium;
  20. The Effects of Heat and ph on Plant Pigments;
  21. Antinutritional, Toxic, and Other Bioactive Compounds : tannin;
  22. Food Additives : artificial sweeteners assay.

Published at : Updated

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