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.

UNIT I CARBOHYDRATES 10
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
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
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
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
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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