Syllabus

Introduction to macromolecular chemistry, dispersion chemistry, molecular characteristics, colloidal interactions, polysaccharide chemistry, protein chemistry, lipid chemistry, enzyme chemistry, introduction to biophysics and its importance in food process engineering, properties of gases, thermodynamics, Reaction Kinetics, Water Relations, Surface Phenomena, Nucleation, Crystallization, Glass Transitions And Freezing, Soft Solids.

To understand the fundamentals of macromolecular chemistry and physical chemistry as it applies to food systems.

To apply knowledge of macromolecular chemistry and biophysics to food process engineering

Owen Fennema, Food chemistry, CRC Press

Pieter Walstra, Physical Chemistry of Foods, CRC press

David Julian McClements, Food emulsions: principles, practices and techniques, CRC Press

Atkins and De Paula, Elements of physical chemistry, Oxford publishers

Food biophysics

Food hydrocolloids