| Course Name | Food Chemistry |
| Course Code | 25FSN114 |
| Program | B.Sc. (Hons) Food Science and Nutrition (4 Year) |
| Semester | 2 |
| Credits | 3 |
| Campus | Coimbatore |
Sols, Gels and Solutions 9 hrs
Moisture in Foods, Hydrogen Bonding, Bound Water, Water and its interaction with food components and food stability, Water Activity in Foods, Determination of Moisture Content in Foods, True Solutions, Dispersions, and colloidal solutions.
Carbohydrates- Chemical properties for Food Applications 9 hrs
Carbohydrates- Starch – granule structure and properties, native and modified Heteropolysaccharides – pectic substances and seed gums, Sweeteners, Effect of Sugar, Acid, Alkali, Fat and Surface- Active Agents on Starch, Chemistry of Milk Sugar, Non Enzymatic Browning, Swelling of Starch Granules, Gel Formation, Retrogradation, Syneresis.
Proteins- Chemical properties for Food Applications 9 hrs
Proteins – Amino acid chemistry, Protein structure, Components of Wheat Proteins, Structure, Gluten Formation Effect of Soaking, Fermentation and Germination on Pulse Proteins. Properties of Egg Protein, Chemistry of Milk Protein, Changes in Milk, Egg and Meat Proteins during Heating, Action of Heat, Acid, Alkalis on vegetable Proteins and animal Proteins.
Fats and Oils- Chemical properties for Food Applications 9 hrs
Lipids – Fatty acids and triglycerides, Phospholipids, Physical and Chemical Properties of Fats and Oils, Lipid oxidation
-Rancidity, hydrolytic and oxidative Hydrogenation – mechanisms and catalysts, Winterization, Decomposition of Triglycerides, Shortening Power of Fats, Changes in Fats and Oils during Heating, Factors affecting fat absorption in foods
Chemistry of Pectic Substances, Plant Pigments, Spices and condiments 9 hrs
Pectins, Phenolic Components, Enzymatic Browning in Fruits and Vegetables, Volatile Compounds from Cooked Vegetables, Different Types of Plant Pigments – Water- and Fat-Soluble Pigments, Properties and Active Principles of Spices and Condiments, Colours and colorants, Food additives, Flavours, Acid -base chemistry of foods and common additives,Toxicsubstances.
Pre requisite: Basics of chemistry – water, carbohydrates, proteins and fats.
Course objective:
To provide a deeper knowledge on the chemical constituents, their stability, changes – in different medium and their applications
Course outcomes:
CO1: Gain clear understanding of the interaction of water with food and the role of water in food CO2: Understand the chemistry of sugars and starch and their contribution in the foods
CO3: Gain knowledge on the types of proteins, properties and the action of chemicals on it. CO4: Recognize the characteristics of fats and oils
CO5: Familiarize with the pigments in food, spices and condiments, enzymes additives and toxic substances.
Skills: Develop skills in the chemistry behind foods during processing
CO-PO Mapping
| PO1 | PO2 | PO3 | PO4 | PO5 | PO6 | PO7 | PSO1 | PSO2 | PSO3 | PSO4 | |
| CO1 | 1 | 1 | – | – | – | – | – | – | – | – | – |
| CO2 | – | 2 | – | – | – | – | – | – | – | – | – |
| CO3 | – | 1 | – | – | – | – | – | – | – | – | – |
| CO4 | – | 1 | – | – | – | – | – | – | – | – | – |
| CO5 | 1 | 1 | – | – | – | – | – | – | – | – | – |
Evaluation pattern
| Assessment | Internal | External |
| Periodical 1 & Periodical 2 / Midterm | 30 | |
| *Continuous Assessment (CA) | 20 | |
| End Semester | 50 |
*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar
Textbooks
References
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