Contents - Theory
1. Water and its Relation to Food
2. Carbohydrates: structure and functions, classification, monosaccharide, disaccharides, polysaccharides, caramelisation.
3. Proteins:  structure and functions, amino acids, peptides, chemical groups in proteins, covalent structure of protein, three dimensional structure of protein, protein denaturation and folding protein synthesis, Maillard reaction, applications of functional properties 
4. Lipids:  structure and functions, storage lipids, structural lipids, biological and lipid oxidation in foods, hydrogenation, rendering, frying and antioxidants uses
5. Enzymes: function, kinetics, classification and nomenclature of enzymes, enzymatic reactions.
6. Flavor Compounds in Foods.
7. Food Safety
Contents - Practical

1. Basics of Lab Work (safety, hygiene, sanitation etc.)

2. Handling and Storage of Chemicals/Glass ware/Items/ Equipment/Apparatuses

3. Assessment of Accuracy and Precision of Equipment/Apparatuses (Standardization/ Calibration/Validation)

4. Solutions: preparation and standardization (Sample Preparation)

5. Determination of moisture content, crude fat, crude protein, crude fiber, ash content, NFE (Proximates/ Proximate Analyses)

6. Chromatography Techniques (basics):  Spectrophotometer/Flame photometer/ HPLC

Books

Benjamin K. Simpson. 2012.  Food Biochemistry and Food Processing. Wiley-Blackwell, USA

H. D. Belitz and W. Grosch. 2013. Food Chemistry. 2nd Ed. Springer Science & Business Media, USA

Peter Chi Keung Cheung and Bhavbhuti M. Mehta. 2015. Handbook of Food Chemistry. Springer Berlin Heidelberg, German

Tom Coultate. 2016. Food: The Chemistry of its Components. 6th Ed. Royal Society of Chemistry, Cambridge, UK

S. Suzanne Nielsen. 2017. Food Analysis Laboratory Manual. 6th Ed. Springer International Publishing, Switzerland

Herbert Stone, Rebecca N. Bleibaum and Heather A. Thomas. 2017. Sensory Evaluation Practices. 4th Ed. Elsevier Science & Technology Books, USA

Course Material