Food Biochemistry

To provide students with an understanding of the biochemical processes involved in food production and processing.
To study the structure, function, and transformation of food macromolecules (proteins, lipids, carbohydrates, etc.) during food processing and storage.
To explore the role of enzymes, vitamins, and minerals in food biochemistry and their impact on food quality.
To analyze the biochemical interactions in food systems and how they influence food texture, flavor, and nutritional properties.
To examine the biochemical basis of food preservation, fermentation, and biotechnology applications in food production.

Upon successful completion of this course, students will be able to:

Understand the fundamental principles of food biochemistry and its relevance to food technology.
Describe the biochemical composition of food and the changes that occur during food processing.
Analyze the role of enzymes in food biochemistry, including their applications in food preservation and fermentation.
Discuss the impact of food components like carbohydrates, proteins, lipids, vitamins, and minerals on food quality and nutrition.
Apply biochemical knowledge to improve food product formulation, processing, and preservation techniques.

Unit 1: Introduction to Food Biochemistry

Overview of food biochemistry and its importance in food science and technology.
Structure and function of biological macromolecules in food: Proteins, carbohydrates, lipids, and nucleic acids.
Water as a key component in food systems: Properties and behavior.
Role of enzymes in food systems: Enzyme classification, specificity, and kinetics.
Introduction to bioactive compounds and their functions in food.

Unit 2: Biochemistry of Carbohydrates in Food

Structure and types of carbohydrates in food: Monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
Metabolism and digestion of carbohydrates in the body.
Changes in carbohydrates during food processing: Gelatinization, retrogradation, and caramelization.
Role of carbohydrates in food texture, structure, and flavor.
The role of dietary fiber in human health and its effect on food products.

Unit 3: Biochemistry of Proteins in Food

Protein structure and classification: Amino acids, peptides, and protein folding.
Functional properties of proteins in food: Solubility, gelation, emulsification, and foaming.
Protein denaturation and its impact on food quality.
Enzyme activity in food systems: Industrial applications of enzymes in food processing (e.g., proteases, amylases).
Biochemical changes during food processing: Maillard reaction and protein browning.

Unit 4: Biochemistry of Lipids in Food

Structure and types of lipids in food: Fatty acids, triglycerides, phospholipids, and sterols.
Lipid oxidation: Mechanisms, causes, and prevention strategies.
Role of lipids in food texture, flavor, and mouthfeel.
Processing of lipids: Refining, hydrogenation, and emulsification in food products.
Bioactive lipids in food: Omega-3 fatty acids, phospholipids, and their role in health.

Unit 5: Food Biochemistry in Processing and Biotechnology

Biochemical changes during food fermentation: Microbial metabolism, enzymes involved, and product formation.
Biotechnology applications in food: Enzyme-based processes, bioconversion of raw materials, and fermentation.
Role of vitamins and minerals in food biochemistry: Water-soluble and fat-soluble vitamins, trace elements.
Impact of food processing on the retention of vitamins and bioactive compounds.
Biochemical principles of food preservation: Fermentation, controlled atmosphere, and refrigeration.

Nelson, D. L., & Cox, M. M. (2017). Lehninger Principles of Biochemistry (7th ed.). W.H. Freeman and Company.
Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Springer.
Zubair, M., & Ghafoor, K. (2014). Biochemistry of Food Proteins (2nd ed.). Springer.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema’s Food Chemistry (5th ed.). CRC Press.
McClements, D. J. (2015). Food Emulsions: Principles, Practices, and Techniques (3rd ed.). CRC Press.

Page updated

Google Sites

Report abuse