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FSAT-8102
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Advanced Food Chemistry
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3 (3+0)
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Food chemistry is an important subject to understand chemical nature of food components. Knowledge of food chemistry clarifies the chemical interaction of food components which affect nutritional quality of food and also play role to understand its preservation. This course provides knowledge about chemical function and properties of food components, their interaction and effect on sensory, nutritional, functional and safety of foods.
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Contents (Theory)
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- Carbohydrates: Nomenclature, classification, structure.
- Sugars: properties, functions in food, structural and functional changes during processing.
- Polysaccharides: Starch - structure, properties, gelatinization, retrogradation.
- Cellulose/Pectins/Gums - structure, properties, industrial uses.
- Proteins: Amino acids - structure, Classification and functional properties of proteins.
- Denaturation. Lipids: Classification, reactions of industrial importance, hydrogenation, halogenation, saponification, trans-esterifications.
- Rancidity: Oxidative and hydrolytic. Vitamins: Structure, sources, functions.
- Sensitivity to processing conditions.
- Flavors and aroma compounds: Carbonyl compounds, phenols, alcohol, esters, terpenes and their interactions with other food constituents, synthetic and natural aroma compounds.
- Food Contaminants: Toxic trace elements, Toxic compounds of microbial origin, Pesticides, Veterinary medicines and feed additives,
- Polychlorinated biphenyls (PCB,s).
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Recommended texts
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- Belitz, H.D., Groschm, W. & Schieberle, P. (2009). Food chemistry. Springer Verlag, Heidelberg, Germany.
- Damodaran, S., Parkin, K.L. & Fennema, O.R. (2008). Fennema’s food chemistry. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
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Suggested readings
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- Velisek, J. (2014). The chemistry of food. John Wiley & Sons Inc., New York, USA.
- Newton, D.E. (2007). Food chemistry. Facts On File Inc.
- Cheung, P.C.K. & Mehta, B.M. (2015). Handbook of food chemistry. Springer-Verlag GmbH Berlin Heidelberg.
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