Dr. Aniruddha Chakraborty

Course Details:

Module 1: Water

Water microstructure, availability in foods, water activity, food stability, moisture sorption, state diagrams &  freezing, molecular mobility &  glass transition, example: candy manufacturing, emulsions &  foams.

Module 2: Proteins

Amino acids - basic building blocks, peptides & proteins, protein denaturation, protein functionality, emulsification, nutritional properties, protein modification, processing & storage, browning reactions in foods.

Module 3: Carbohydrates

Monosaccharides, disaccharides & oligosaccharides, polysaccharides, related reactions, dietary carbohydrates & their sources, functional properties of dietary carbohydrates.

Module 4: Lipids

Fatty acids, glycerides, fat & oil processing, fatty acids in foods, rancidity & reversion of oils, enrobing fats.

Module 5: Enzymes

Specificity, catalysis & regulation, temperature &  pH, electrolytes, endogenous enzymes in food, enzymes as food processing aids.

Module 6: Vitamins & Minerals

Fat & water soluble vitamins, vitamins as food ingredients, major & trace minerals, minerals &  canned food.

Module 7: Flavor

Taste, odor, description of food flavors.

Module 8 : Texture

Texture & Its importance in food industries.

Module 9: Color

Color, additives and contaminants -  brief introduction.

Module 10: Food spoilage

Causes & remedies, various techniques for food processing and preservations, brief introduction on food laws.

Text & Reference Books:

• Principles of food chemistry by  John M. Deman.

• Fennistrema's  food chemistry, 4th edition  by S. Damodaran, K. Parkin, O. R. Fennema.

• Food chemistry by D. E. Newton.

• Foy bod: The chemistry of its components by T.  P.  Coultate.

• Experimental Food Chemistry by Meenakshi Paul.

• Food chemy by  Shalini Saxena.

• Effects of food Processing on Bioactive compounds by Meenakshi Paul.

• Food processing & preservation by B. Sivasankar.

• Basics of food chemistry by R. Chaudhary.

• Basic food chemistry by Frank A. Lee.

• Mechanism & theory in food chemistry by D. W. S. Wang.

• Fundamentals of food chemistry by J. Kaur.