pon completion of this course students will be able to:
1. Identify the major food constituents of foods (water, carbohydrates, proteins, lipids) and their role (nutritional - functional) in the food systems.
2. Understand the major chemical reactions and physical properties of the food constituents.
3. Understand the interactions among constituents and their impact to quality attributes and food stability.
4. Recognize the dynamics of food systems and the changes occuring during processing and storage.
5. Understand some basic principles related to the chemical and enzymic modifications of food constituents and their effects on property - functionality in the food environment.
Course Content (Syllabus)
1. Introduction - Nutrients - Caloric value of foods / constituents.
2. Water as structural and functional component in foods - Molecular and supermolecular structure of water in the liquid and solid state - physical properties of water.
3. Water-food constituent interactions, water activity and its relation to food qualityattributes and stability. New concepts on the role of water as a solvent-plasticizer of food constituents.
4. Basic carbohydrate chemistry - sugars, polysaccharides (examples).
5. Physicochemical properties of carbohydrates - Structural changes of sugars in solution. Conformation of carbohydrates and its relevance to their functionality in foods.
6. Chemical reactions of carbohydrates (examples)
7. Starch: chemical structure, molecular organization of starch granules, physical properties, functionality, nutritional aspects. Starch derivatives.
8. Basic chemistry of amino acids-proteins. Molecular and supermolecular structure of proteins.
Protein solubility, denaturation and related physical properties of proteins.
9. Chemical reactions of proteins and their functional groups. Protein functionality in food systems.
10. Basic chemisrty of lipids - classification, nomenclature etc.
11. Physical poperties of lipids.
12. Chemical properties of lipids. Proecessing of fats and oils. Food emulsifiers.
13. Structural and functional modifications of carbohydrates, proteins and lipids during food processing and preservation.
Additional bibliography for study
Principles of Food Chemistry, John deMan, AVI book, 1990.
Food Chemistry, H.D. Belitz, W. Grosch, P. Schieberle, 2004.