Food Chemistry for Engineers

At the completion of the course, the students are expected to be able to: 1. explain the chemistry underlying the properties and reactions of various food components. 2. demonstrate sufficient knowledge of food chemistry to control reactions in foods. 3. explain the major chemical reactions that limit shelf-life of foods.

Naturally occurring constituents of foods. Their structure, chemical and physical properties and significance. Food activities. Chemical, physical and biochemical changes that occur in food during handling, processing and storage such as carbohydrates and their derivatives. Proteins in food systems, Rancidity of fats and oils etc. Food colloids, emulsions, and foam: - Food flavour and additives. Terpenoids, porphyrins. Enzymes and the use in the food industry. Toxic constituents of foods and their mode of degradation in the body.