Food Chemistry

LAB1301 Basic Biochemistry

3 hours No requisites

1 Course overview + Water / -Structure of Water / -Water binding and chemical reactions mediated by water / -Determination of moisture in food

2 Food protein 1 / Classification and physicochemical properties / -Reaction involved in processing and reactions with alkali / Enzyme-catalyzed reaction involving hydrolysis and proteolysis / -Theories of the formation of texturized proteins

3 Food lipids 1 / Edible fats and oils / -Classification and chemical composition / -Reactions involved during deep frying of food / -Lipoprotein- definition, classification and involvement in the formation of biological membranes

4 Midterm exam + Food carbohydrates 1 / -Polysaccharide-linear, branched and modified / -Properties and utilization of common polysaccharides

5 Food carbohydrates 2 / -Cellulose, glycogen, hemicellulose, pectin, agar, alginate, carrageenan, gums and starch / -Enzymatic degradation of polysaccharides / -Starch Production of dextrins and maltodextrins

6 Minerals in food / Main elements and trace elements in eggs, cereals, cereal products, vegetables and fruits

7 Food enzymes / -Hydrolases, lipases and other important enzymes in food / -Utilization in the food industry and effect of inhibitors, pH and temperature

8 Food Additives / -Vitamins, amino acids, minerals / -Aroma Compounds in food and flavor enhancers – monosodium / glutamate, nucleotides / -Sugar substitutes– sorbitol, saccharin, cyclamate / -Food Colours

9 Antinutritional factors and food contaminant / Toxic trace elements, radionuclides

10 Cereals and cereal products / -Individual constituents – proteins, lipids, carbohydrates and vitamins in cereals flour and their relationship in dough making / -Type of flours for bread making and confectioneries and influence of / additives / -Physical-chemical changes during baking and determination of gluten and / starch content in flour

11 Vitamins / -Water soluble vitamis / -Lipid soluble vitamins

12 Food Flavor / -Taste Sensations / -Chemical Structure and Taste / -Sweet Taste / -Sour Taste / -Flavor and Off-Flavor

13 Fruits and Vegetables / -Major and Minor Components / -Effects of Processing on Fruits and Vegetables

14 Herbs and Spices / -Black Pepper / -Vanilla / -Cardamom / -Ginger / -Turmeric / -Cinnamon / -Food Fraud Risks

1.1 Mapped to: K1

Discuss theories, principles, and concepts for basic food chemistry

Teaching Strategy Lectures Assignments