Food Chemistry

To introduce students to the chemical composition of food and its role in determining the physical, nutritional, and sensory properties of food.
To provide an understanding of the biochemical processes that occur in food during preparation, storage, and processing.
To explore the interaction of food components (carbohydrates, proteins, lipids, vitamins, minerals, and water) and their behavior in various food systems.
To examine the impact of food chemistry on food quality, safety, and shelf life.
To apply food chemistry concepts to improve food processing, product development, and preservation technologies.

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

Describe the chemical composition of different food groups and understand how food components interact.
Understand the fundamental principles of food chemistry, including the role of water, carbohydrates, lipids, proteins, and micronutrients.
Apply knowledge of food chemistry to analyze the effects of processing methods on food quality and safety.
Investigate the chemical reactions that occur during food processing, storage, and cooking.
Use food chemistry principles to optimize food product development, processing, and preservation techniques.

Unit 1: Introduction to Food Chemistry

Overview of food chemistry: Importance and relevance in food science and technology.
Chemical composition of food: Proteins, carbohydrates, lipids, water, vitamins, and minerals.
Water in food systems: Properties, functions, and water activity.
Interactions between food components and their effect on food quality.
The role of food chemistry in food processing, safety, and quality.

Unit 2: Carbohydrates in Food

Structure and classification of carbohydrates: Monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
Properties and functions of carbohydrates in food systems.
The Maillard reaction and its impact on food flavor and color.
Carbohydrate digestion and metabolism in the human body.
Effects of food processing on carbohydrates: Gelatinization, retrogradation, and sugar browning.

Unit 3: Proteins and Enzymes in Food

Structure and classification of proteins: Amino acids, peptides, and protein folding.
Functional properties of proteins in food: Gelation, emulsification, foaming, and solubility.
Enzymes in food systems: Role in food preservation, fermentation, and processing.
Protein denaturation and its effect on texture and quality.
The role of enzymes in food spoilage and food preservation (e.g., proteases, lipases).

Unit 4: Lipids in Food

Structure and types of lipids: Fatty acids, triglycerides, phospholipids, and sterols.
Functional properties of lipids in food: Emulsification, texture, flavor, and mouthfeel.
Lipid oxidation: Mechanisms, causes, and prevention methods.
The role of lipids in human nutrition: Essential fatty acids, cholesterol, and fat-soluble vitamins.
Processing of lipids: Hydrogenation, refining, and their effect on food properties.

Unit 5: Vitamins, Minerals, and Other Bioactive Compounds in Food

Water-soluble and fat-soluble vitamins: Their chemistry, functions, and sources in food.
The role of minerals in food: Macro and micronutrients (e.g., calcium, magnesium, iron, zinc).
Bioactive compounds in food: Phytochemicals, antioxidants, and their health-promoting properties.
Chemical reactions during cooking and processing: Effect on nutrient retention and bioavailability.
The impact of food chemistry on functional foods and nutraceuticals.

Fennema, O. R. (2017). Fennema’s Food Chemistry (5th ed.). CRC Press.
Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry (4th ed.). Springer.
Damodaran, S., Parkin, K. L., & Fennema, O. R. (2017). Fennema’s Food Chemistry (5th ed.). CRC Press.
McClements, D. J. (2015). Food Structure and Functionality: An Introduction to Food Chemistry. Springer.
Haug, W., & Lantzsch, H. J. (1983). Manual on the Chemistry of Food. Springer.

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