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.