Food Chemistry

At the end of this course, students should be able to: 1. explain the underlying the properties and reactions of various food components; 2. apply the knowledge of food chemistry to control reactions in foods; 3. identify the major chemical reactions that limit shelf-life of foods; and 4. discussion the properties and influence of water in food systems.

Chemistry of naturally occurring food components – proteins, carbohydrates, vitamins, minerals, fats/oils, pigments and colourings and food flavours. Their structure, chemical and physical properties and significance. Chemical, physical and biochemical changes that occur in food during handling, processing and Storage. Rancidity (Definition and types of rancidity, mechanism of formation, Effects on food quality). Introduction to sorption isotherms and hysteresis. Enzymic and Non-Enzymic Browning (Definitions, Mechanisms, Effects of browning on quality of foods, applications in flavor development, methods of controlling browning reactions). Pigments and Colours. Interaction of Food Components and Effects on Food Quality. Food dispersions (true solutions, suspensions, colloids, emulsions, etc.). Properties of water in food systems. Nature and significance of water in foods. States of water (solid, liquid and gas). Dispositions of water (free, immobilized and bound),.Concept of water activity. Functions of water.