Course Objectives: To provide an optimum environment for students to gain an understanding of the chemical bases of food component reactivity and functionality.

Course Requirements: Students will gain familiarity with the chemistry of the major and minor components of food and appreciation of how this relates to function in food system, nutritional properties and interaction during processing.

Course Contents: 

Introduction to Food Chemistry

Ø What is Food Chemistry

Ø History of Food Chemistry

Ø Approach to the study of Food Chemistry

Ø Societal role of food chemists

Water and Ice

Ø Introduction

Ø Physical properties of water and ice

Ø The water molecule

Ø Association of water molecules

Ø Structure of ice

Ø Pure ice

Ø Ice in the presence of solutes

Ø Structure of water

Ø Water-solutes interaction

Ø Water activity and relative vapor pressure

Ø Moisture sorption isotherms

Ø Relative vapor pressure and food stability

Ø Molecular mobility and food stability

Ø Combined methods approach to food stability

Carbohydrates

Ø Monosaccharides

Ø Oligosaccharides

Ø Polysaccharides

Ø Starch

Ø Cellulose

Lipids

Ø Introduction

Ø Nomenclature

Ø Classification

Ø Physical aspects

Ø Chemical aspects

Ø Chemistry of fat and oil processing

Amino Acids, Peptides, and Proteins

Ø    Introduction

Ø Physicochemical properties of amino acids

Ø Protein structure

Ø Protein denaturation

Ø Functional properties of proteins

Ø Nutritional properties of proteins

Ø Processing-induced physical, chemical, and nutritional changes in proteins

Ø Chemical and enzymatic modification of proteins

Vitamins

Ø Introduction

Ø Addition of nutrients to foods

Ø Dietary recommendations

Ø Analytical methods and sources of data

Ø Bioavailability of vitamins

Ø General causes of variation/losses of vitamins in food

Ø Fat-soluble vitamins

Ø Water-soluble vitamins

Minerals

Ø Introduction

Ø Principles of mineral chemistry

Ø Nutritional aspects of minerals

Ø Mineral composition of foods

Ø Chemical and functional properties of minerals in foods

Colorants

Ø Introduction

Ø Pigments in animals and plant tissue

Ø Food colorants

Flavors

Ø Introduction

Ø Taste and nonspecific saporous senstations

Ø Vegetable, fruit and spice flavors

Ø Flavors from lactic acid-ethanol fermentations

Ø Flavors volatiles form fats and oils

Ø Flavor volatiles in muscle foods and milk

Ø Development of process or reaction flavor volatiles

Food Additives

Ø Introduction

Ø Acids

Ø Bases

Ø Buffer systems and salts

Ø Chelating agents

Ø Antioxidant

Ø Antimicrobial agents

Ø Intensely sweet nonnutritive and low-calorie sweeteners

Ø Polyhydric alcohol texturizers and reduced-calorie sweeteners

Ø Stabilizers and thickeners

Ø Fat replacers

Ø Masticatory substances

Ø Firming texurizers

Ø Apperance control and clarifying agents

Ø Flour bleaching agents and bread improvers

Ø Anticaking agents

Ø Gases and propellants

Ø Tracers

Ø Summary

Credits: 3