FD3302 Syllabus - Food Chemistry - 2021 Regulation Anna University
FD3302 Syllabus - Food Chemistry - 2021 Regulation Anna University
FD3302 | FOOD CHEMISTRY | LTPC |
---|
3003
COURSE OBJECTIVES:
The course aims to enable the students to
• develop the knowledge in the basic area of Food Chemistry such as the composition and properties of food and the chemical changes of nutrients during handling, processing, and storage.
• effectively understand food processing and technology.
• appreciate the similarities and complexities of the chemical components in foods.
• develop the knowledge in the basic area of Food Chemistry such as the composition and properties of food and the chemical changes of nutrients during handling, processing, and storage.
• effectively understand food processing and technology.
• appreciate the similarities and complexities of the chemical components in foods.
UNIT I | CARBOHYDRATES | 10 |
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The principal carbohydrates in the human diet. Chemical properties of
carbohydrates dehydration, caramelization, Maillard reaction. Types Simple
Sugars mono and disaccharides, solubility; Artificial sweeteners; Glucose
syrup, fructose syrup, Sugar alcohols; Oligosaccharides structure,
nomenclature, occurrence, uses in foods. Polysaccharides Starch- amylose
and amylopectinproperties, thickening & gelatinization, modified starches,
resistant starch, Dextrins and dextrans, Starch hydrolysates –
Maltodextrins and dextrins; Structure of glycogen. Fiber_Cellulose &
hemicellulose Pectins Gums & seaweeds- gel formation & viscosity.
UNIT II | PROTEINS | 9 |
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The principal proteins in the human diet. Review of protein structure &
conformation; Optical activity, solubility, hydration, swelling, foam
formation & stabilization, gel formation, emulsifying effect, thickening &
binding, amino acids in Maillard reaction, denaturation; Properties &
reactions of proteins in food systems and Food enzymes and its role in
food spoilage, application of food enzymes; Texturized proteins;
Functional role and uses in foods.
UNIT III | LIPIDS | 10 |
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Review of structure, composition and nomenclature of fats. Properties of
fats & oils Edible oil refining processes, winterization, melting points,
plasticity, isomerisation, hydrolysis of triglycerides, Saponification
number, iodine value, Reichert-Meissl number. Types of fatty acids;
Modification of fats hydrogenation- cis and trans isomers,
inter-esterification, acetylation, Hydrolytic rancidity & oxidative
rancidity; Shortening power of fats, tenderization, frying - smoke point,
auto oxidation, polymerization, lipids having emulsifying properties,
itsapplication in food industry and detergents; Shortening power of fats,
chemistry of steroids, types of fat substitute.
UNIT IV | FOOD COMPOSITION, WATER, MINERALS AND VITAMINS | 7 |
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Proximate composition of food, water activity in food, moisture content of
food, water quality for food processing. Mineral & vitamin content of
foods- stability & degradation during food processing.
UNIT V | AROMA & IMPORTANT PHYTOCHEMICALS IN FOOD | 9 |
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Naturally occurring colours/pigments in food and impact on antioxidant
level, Synthetic food grade Colours, enzymatic browning of food, flavour &
aroma components present in herbs, spices, coffee, tea, cocoa, fruits,
vegetables & fermented products; and Naturally similar /artificial
flavours, Threshold values, off flavours & food taints. Naturally
occurring toxic substances, protease inhibitors, bioactive components
phytates, polyphenols, saponins.
TOTAL: 45 PERIODS
COURSE OUTCOMES:: Upon completion of the course, students will be able
to
At the end of the co0urse the students would have the knowledge on CO 1 :
chemical nature of food components. CO 2 : chemical changes of food
components during food handling, processing, and storage.
TEXT BOOKS:
1. Belitz H.-D, Grosch W and Schieberle P. Food Chemistry, 4th Edition,
Springer-Verlag, 2009. 2. Meyer, Lillian Hoagland “Food Chemistry”. CBS
Publishers, 1987. 3. John M. deMan. “Principles of Food Chemistry”. 3rd
Edition, Springer, 1999. 4. Chopra, H.K. and P.S. Panesar. “Food
Chemistry”. Alpha Science International Limited,2010
REFERENCES:
1. Vaclavik, V. A. and Christian E. W. “Essentials of Food Science”. 4th
Edition, Kluwer_Academic, Springer, 2014. 2. Richard Owusu-Apenten
“Introduction to Food Chemistry” CRC Press, 2005. 3. Srinivasan Damodaran,
Kirk L. Parkin, “ Fennema’s Food Chemistry “ 5th Edition, CRCPress, 2008.
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