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.

To learn fundamentals of food chemistry

To learn fundamentals of food chemistry

Owen Fennema, Food chemistry, CRC Press

Peter, Schieberle, Grosch, Belitz, Werner, Food Chemistry, Springer

Meyer, Food chemistry, Indian

Harish Kumar Chopra, Parmjit Singh Panesar, Food Chemistry, Indian

Food chemistry

Food hydrocolloids