Upon completion of this course students will be able to:
1. Recognize major food enzymes and their main technological applications.
2. Understand microconstituents of food such as vitamins and minerals and their role in food and in human body.
3. Identify ingredients that contributes to organoleptic characteristics of food (flavors, colorings, other additives), and their physicochemical properties.
4. Recognize undesirable food substances such as allergens.
5. Understand modern trends of food chemistry such as development of novel and functional foods.
Course Content (Syllabus)
Enzymes in foods – categories, factors influencing the activity of enzymes. Isolation of enzymes and determination of enzymic activity. Applications of enzymes in food processing in relation to food quality. Immobilized enzymes: techniques, properties, applications. Vitamins – chemistry, stability and nutritional function. Minerals. Food flavorants, colorants, other food additives - chemistry and functionality. Undesirable chemicals – contaminants in foods. Food allergens. Functional foods and bioactive ingredients: chemical nature, physicochemical properties, physiological function, stability issues, formulation strategies - food product development.
Additional bibliography for study
Principles of Food Chemistry, John deMan, AVI book, 1990.
Food Chemistry, H.D. Belitz, W. Grosch, P. Schieberle, 2004.