791-300 Food Chemistry

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Objectives:

The objective of this subject is to develop the students' ability to:

• describe the composition of the different components of food;

• explain the effects of handling, storing and processing on the food components;

• evaluate the effect of the food components on human health and human nutrition.

Content:

Water: Water structure and properties; Sorption phenomena; Freezing and ice structure; Water binding of meat. Lipids: Review of the structure, properties and characteristics of food lipids; Classification of lipids; Effect of heat and cold on fats and oils; Emulsions and emulsifiers; Antioxidants for fats and oils; Nutritional needs and effect on health. Proteins: Review of structural characteristics of protein, properties, functions and classifications; Components of animal proteins including milk, meat and fish; Components of plant proteins including wheat and soybean; Protein fractions and isolates and their applications in food processing; Nutritional needs and effect on health. Carbohydrates: Review of structure and classification of carbohydrates; Chemical reactions and crystallisation; Carbohydrates as thickeners and stabilisers; Artificial (non-dietary) sweeteners; Nutritional needs and effect on health. Colour:Measurement of colour; Pigments of plants and animals; Stability and reactions of plant and animal pigments. Flavour: Chemical structure and taste; Flavouring agents; Flavour enhancement.Vitamins: Review of the nature of vitamins, properties and functions; Stability of vitamins; Nutritional needs and effect on health. Enzymes: Review of the nature, definition and mechanism of action; Classification and nomenclature; Enzyme mechanics and kinetics; substrate specificity and affinity.

Assessment: