Food Chemistry

The course aims to introduce students to the fundamental principles and concepts of Food Chemistry.

Upon the successful completion of the course, students will be capable of comprehending fundamental, general, and contemporary concepts in Food Chemistry as they pertain to nutrition, including:

• Water: structure, properties, types of water, its influence on food shelf life, food moisture content, and water activity.
• Carbohydrates: classification of carbohydrates; monosaccharides, oligosaccharides, and polysaccharides; sweeteners; properties, reactions, applications in foods, and changes occurring during food processing.
• Amino acids (classification and properties); proteins (peptide bond, structure, classification, properties, and applications in foods); enzymes (structure, classification, properties, factors affecting enzymatic activity, mechanism of enzymatic action, and applications in foods); and changes occurring during food processing.
• Lipids: classification, properties, applications in foods, reactions, and the effects of food processing.
• Vitamins: classification, properties, biological role, dietary requirements, food sources, and the effects of food processing.
• Minerals: major minerals and trace minerals, ash content, properties, biological role, dietary requirements, food sources, and the effects of food processing.
• Other minor desirable natural food constituents, including pigments and antioxidants: role, properties, and reactions.
• Food additives: categories, properties, applications in foods, adverse effects, and food safety considerations.
• Undesirable food constituents: categories, maximum permitted levels, adverse effects, and food safety considerations.
• Introduction to the chemistry of major food categories, including meat products, seafood, dairy products, fruits and vegetables, cereals, and Novel Foods.