Dr. Aniruddha Chakraborty
School of Chemical Sciences
Indian Institute of Technology Mandi
Kamand, Himachal Pradesh 175075
India
ph: +(91)1905-237930
achakrab
Food Chemistry
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:
"Fundamental Research - only few can do & fewer can understand."
Dr. Aniruddha Chakraborty
School of Chemical Sciences
Indian Institute of Technology Mandi
Kamand, Himachal Pradesh 175075
India
ph: +(91)1905-237930
achakrab