Food Chemistry

Course Description

Theoretical Content:
This course describes the chemistry of major component in food as carbohydrate, lipid, protein, and water as well as minor one as food additives, vitamins, preservatives, trace element. Also describe the chemistry of food production and the food processing, storage, and cooking.

Practical Content:

Include Evaluation of Foods, methods of measuring the chemical reactions occur in food, lipid peroxidation and food flavoring and properties.

Course Objectives & Outcomes

Objectives:

•  Outline the properties, chemical composition, and function of major food macronutrients of carbohydrates, lipids, and proteins.

• Know the fundamental knowledge of chemical reactions that occur postharvest storage, biodegradation, and processing of foods.

• Have knowledge on the chemical changes that occur in food systems, during the processing, storage, and cooking of food and affect the functional, nutritional, and sensory properties of food.

• Determine the effect of food additives, genetic modification, organic agriculture, and the use of herbicides and pesticides in international food production and understand the nonenzymatic and enzymatic changes in food.

• Awareness with health and food for the students to rise by the end of the course

Outcomes:
At the end of this course, the student will be able to:

• To define water activity, food packaging, spoilage, and processing.

• Outline the relation between food chemistry and biochemistry and biology.

• Describe the relationship between chemical composition and structure of food component and their functions.

• Analyze chemical data of food based on different scientific food packaging and processing.

• Compare and interpret the difference between fat/oil processing, hydrogenation, and interesterification.

• Discuss and explain the essential reaction in food carbohydrates, proteins, and lipids both verbally and in writing using the software.

References

1. FOOD CHEMISTRY, 4th Edition. O.R. Fennema, 2008, CRC, Taylor& francis. ISBN-13: 978-0849392726
2. Principles of Food Chemistry, 1999. 3rd Edition. John deMan, Aspen Publishers, New York. ISBN 0-8342-1234-X

Course ID: CHEM 408