209-109 Food Chemistry

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Subject Description

The objective of this subject is to develop 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;

• describe the properties, structure, composition and function of components of milk and dairy products;

• explain the implications of the properties of milk components for processing, quality, properties and nutrition;

• describe, explain, predict and evaluate the effects of handling, processing and manufacture on individual milk components and on the interaction of different milk components;

• describe routine physical, chemical and microbiological analyses for milk and other raw materials and for finished food products;

• select and evaluate analytical techniques for specific purposes and materials;

• identify appropriate techniques for use in quality control procedures;

• perform practical analyses of raw materials, food products, environmental samples and packaging materials; and

• understand the principles of test design.

The content includes water: water structure and properties; sorption phenomena; lipids: review of the structure, properties and characteristics; emulsions and emulsifiers; antioxidants for fats and oils; proteins: review of structural characteristics of protein, properties, functions and classifications; carbohydrates: review of structure and classification, carbohydrates as thickeners and stabilises; colour: pigments of plants and animals, stability and reactions; enzymes: review of the nature, definition and mechanism of action, enzyme classification, substrate specificity, the composition of milk; milk proteins caseins, proteins with antimicrobial properties, whey proteins, fat globule membrane proteins, specific techniques for milk proteins, milk proteins and non-dairy foods, lipids, lactose, vitamins in milk, minerals in milk, inter-relationship and interaction of various components within dairy products; and rationale for chemical testing of foods: principles of test design, sample preparation, chemical testing of milk and dairy products and foods.

Assessment

Six practical reports of 500 words (20% in total); two 2-hour examinations (40% each).