Introduction to Basic Chemistry

Atom, Element, Compound, Mixture; Type of bonds: Hydrogen bond, Ionic Bond, Covalent bond; Functional groups, Water activity, Relative Humidity, pH; Colloidal system in foods

Chemical reactions in carbohydrates

Isomerization, Optical isomerism, Caramelization, Epimerization, Tautomerization, Enantiomerization, Diasteromerization, Crystallinity, Gelatinization, Retrogradation, Glass Transition,  Birefringence, Degree of substitution,  Dextrose Equivalent, X-ray Diffraction, Effect of processing on carbohydrates

Chemical reactions in proteins

Classification of proteins, Types of amino acids, Peptide Linkages, Deamination, Transamination, Denaturation, Maillard reaction, Protein Oxidation, Racemization, Putrefaction,  Gelation, Texturization, Phosphorylation, Glycosylation, Acetylation, Ubiquitination

Chemical reactions in lipids

Introduction to fatty acids; Triglycerides; Omega-3 fatty acids; Omega-6 fatty acids; Omega-9 fatty acids; Hydrolysis, Rancidity: oxidative, hydrolytic, enzymatic; Reversion, Hydrogenation

Instruments to measure the changes in food

Amylograph, Alveograph, Farinograph, Differential Scanning Calorimetry, Rapid Visco Analysis, Fourier Transform Infrared, NMR, Chromatography, Spectroscopy, Mixograph, Viscometers, SEM, TEM 

Unit – I Introduction to Food Chemistry (3 Lecture)

Definition, Composition of food. Definition of water in food, Types of water, Sorption phenomenon, Water activity and packaging, Water activity and shelf-life

Unit – II Lipids (10 Lectures)

Physical properties-melting point, softening point, specific gravity, refractive index, smoke, flash and fire point, turbidity point. Chemical properties-reichert meissel value, polenske value, iodine value, peroxide value, saponification value. Effect of frying on fats. Changes in fats and oils- rancidity, lipolysis, flavor reversion. Auto-oxidation and its prevention. Technology of edible fats and oils- Refining, Hydrogenation and Interesterification, FatMimetics

Unit – III Proteins (10 Lectures)

Nature of food proteins (plant and animalproteins). Properties of proteins (electrophoresis, sedimentation, amphoterism and denaturation. Functional properties of proteins eg. Organoleptic, solubility, viscosity, binding gelation / texturization, emulsification, foaming.

Unit – IV Carbohydrates, Vitamins and Minerals (9 Lectures)

Chemical reactions of carbohydrates –oxidation, reduction, with acid &alkali. Modified celluloses and starches. Importance and Stability of vitamins. Water-soluble vitamins. Fat-soluble vitamins. Major and minor minerals. Toxic metals.

Unit – V Natural Food Pigments and Flavour (6 Lectures)

Introduction and classification natural food colors. Food pigments (chlorophyll, carotenoids, anthocyanins and flavonoids, beet pigments, caramel). Definition and basic tastes. Chemical structure and taste. Description of food flavours. Flavour enhancers

REFERENCES:

·   Food Chemistry by Lillian Hoagland Meyer

·       Food chemistry by Owen R. Fennema

·       Food chemistry by H. K Chopra P.S Panesar

·       Food theory and application second edition by Jane Bowers