Course Details
Subject {L-T-P / C} : FP2101 : Food Chemistry { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Preetam Sarkar
Syllabus
Food chemistry and its role in food processing. Water: Importance of water in foods, Structure of
water & ice, Concept of bound and free water and their implications. Proteins: Nomenclature,
classification, structure, chemistry and properties of amino acids, peptides, proteins Essential and non-essential amino acids, Qualitative and quantitative analysis of amino acids and proteins,
Changes during food processing. Carbohydrates: Nomenclature and classification, structure,
physical and chemical properties of polysaccharides and their functions Qualitative and
quantitative analysis of carbohydrates changes in carbohydrates during food processing. Lipids:
Structure, classification, physical and chemical properties, utilization of fats and oils, margarine,
shortenings, salad and cooking oils, importance of fats and oils in diet, introduction to
hydrogenation and its importance. Browning reactions: Enzymatic and non-enzymatic browning,
advantages and disadvantages, factors affecting their reaction and control. Vitamins and minerals:
Types of vitamins and minerals, chemistry and functions, sources and deficiency diseases. Plant
pigment: Importance, structure and properties of plant pigments, chemical changes of in pigments
during food processing. Flavour and aroma of foods: Importance, structure and properties of
flavouring and aromatic components of foods.
Course Objectives
- To learn fundamentals of food chemistry
Course Outcomes
To learn fundamentals of food chemistry
Essential Reading
- Owen Fennema, Food chemistry, CRC Press
- Peter, Schieberle, Grosch, Belitz, Werner, Food Chemistry, Springer
Supplementary Reading
- Meyer, Food chemistry, Indian
- Harish Kumar Chopra, Parmjit Singh Panesar, Food Chemistry, Indian
Journal and Conferences
- Food chemistry
- Food hydrocolloids