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Food Chemistry
Teacher
Dr. Naveen Kumar Vate
Category
Core Courses
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Course Name : Food Chemistry
Code(Credit) : FSPT 1202(2-1-0)
Course Objectives
1. To provide an understanding of the chemical function and properties of major food components.
2. To provide an understanding of the chemical interactions of food components and their effects on sensory and nutritional quality, functional properties, and safety of foods
Course Outcomes
| COs | Course outcome | Mapping POs with COs |
| CO-1 | Understand the major chemical and biochemical (enzymatic) reactions that influence food quality with emphasis on food industry applications | PO1, PO2 |
| CO-2 | Understand how the properties of different food components and interactions among these components modulate the specific quality attributes of food systems | PO1, PO3 |
| CO-3 | Understand the principles that underlies the biochemical/enzymatic techniques used in food analysis. | PO1, PO4 |
PO 1: Knowledge enhancement: Enhanced knowledge on concepts, essential facts, basics, principles and theories relating to fishery biology, biodiversity and aquatic environment, aquaculture, fish nutrition, fish physiology, genetics and biotechnology, fish processing, fisheries engineering, fish microbiology, fishery extension, economics, and biostatistics.
PO 2: Professional and Entrepreneurial Skill development: Understanding the value and processes of life-long learning and professional enhancement and entrepreneurship development.
PO 3: Critical thinking: After identifying the assumptions from the subject, take informed actions to frame the thinking and check out the degree to which these assumptions are accurate and valid, and look at our ideas and decisions (intellectual, organizational, and personal) from different perspectives.
PO 4: Problem Solving: solve the problems from concerned disciplines using the knowledge, skills and attitude acquired from various disciplines in fisheries science.
Course Syllabus
Theory
1. Composition of food and nutritional value.
2. Moisture in foods.
3. Biological oxidation, electron transport chain, P/0 ratio; oxidative phosphorylation.
4. Carbohydrates: Naturally occurring polysaccharides in foods.
5. Seaweed polysaccharides – sources and uses.
6. Browning reactions – enzymatic and non-enzymatic.
7. Lipids: metabolism of lipids,
8. Oxidation of fatty acids,
9. Lipoproteins; VLDL and HDL and their importance.
10. Proteins: metabolism, deamination, decarboxylation, metabolic fate of amino acids, nitrogen balance. Deamination reactions and nitrogen excretion with special reference to fish.
11. Fish muscle proteins
12. Chemical changes in muscle during contraction.
13. Proteins in foods, role in hydration- native and denatured proteins, gel formation, functional properties of proteins, changes during heat treatment and processing, texturised proteins.
14. Chemistry of taste, flavour and odour components in foods, flavour intensifiers, synthetic flavouring substances.
15. Food additives - types and their chemical nature, emulsifiers and antimicrobial additives, sequestrants, flavour potentiators surface active agents; non-nutritive sweeteners, colour additives in food.
16. Assessment of quality of food by instrumental and chemical methods.
17. Energy value and energy requirements and their estimation.
18. Water, electrolytic and acid-base balance.
19. Nutritive value of proteins PER, BV digestibility coefficient, NPU values, pepsin digestibility.
20. Role of fibre in human nutrition.
Practical
1. Estimation of moisture, crude protein, fat, ash (including acid soluble) in fish sample.
2. Determination of energy value of fish.
3. Estimation of glucose and salt content in foods.
4. Colorimetric method of estimation of proteins and carbohydrates.
5. Use of pH meter.
6. Estimation of freshness quality indices such as TVBN, TMA, alpha-amino nitrogen, PV, FFA, TBA value of fish.
7. Estimation of fibre in foods
References
1. Belitz. H. D., and Grosch, W. 1999. Food Chemistry. 2nd Edition, Springer ,Verlag Berlin, Heidelbery, New York.
2. Berk. Z. 1976. Braverman’s Introduction to the Biochemistry of Foods, Elsevier Scientific Publishing Company, Oxford.
3. Brody, T. 2006. Nutritional Biochemistry 2nd Edition. Elsevier, India Pvt. Ltd. New Delhi.
4. Eskin, N.A.M, Heuderson, H.M and Townsend. R.J. 1971. Biochemistry of Foods, Academic Press, London.
5. Fennema Owen, R (Ed.). 1985. Food Chemistry, 2nd Edition, Marcel Dekker, Inc. New York.
6. Fennema Owen, R (Ed.). 1996. Food Chemistry, 3rd Edition, Marcel Dekker, Inc. New York.
7. Fox, P.F.,and Condon, J. J., 1982. Food Proteins. Applied Science publishers Ltd., London.
8. Garard, Ira D. 1976. Introductory Food Chemistry. The Avi Publishing Company INC. Westport, Connecticut.
9. Heimann, W. 1980. Fundamentals of Food Chemistry. Avi Publishing Company, West Port, Connecticut, USA.
10. Hui, Y.H. 2006.(Ed). Food Biochemistry & Food Processing. Blackwell publishing Ltd., USA
11. Lee, Frank, A. 1983. Basic Food Chemistry. 2nd Edition, The Avi Publishing Company INC, Westport, Connecticut.
12. Luck, Erich, Jager, Martin 1997. Antimicrobial food additives, characteristics uses, effects – 2nd Edition, Springer – Verlag Berlin, Heidel berg – New York
13. Pomeranz Yeshajahu, 1985. Functional Properties of Food Components. Academic Press , INC, London.
14. Regenstein, J. O. R. M., and Regenstein Carrie, E. 1984. Food protein Chemistry–An introduction for food Scientists, Academic Press, INC, London.
15. Stewart George, F., and Amerine Maynard, A. 1982. Introduction to Food Science and Technology – 2nd Edition, Academic Press, London.
Session Plan
Session 1
1. Composition of food and nutritional value
COMPOSITION OF FOOD AND NUTRITIONAL VALUE
Session 3
3. Biological oxidation, electron transport chain, P/0 ratio; oxidative phosphorylation
Biological oxidation
Session 4
4. Carbohydrates: Naturally occurring polysaccharides in foods
Naturally occurring polysaccharides in foods
Session 12
12. Chemical changes in muscle during contraction
Chemical Changes During Muscle Contraction
Session 14
14. Chemistry of taste, flavour and odour components in foods
Chemistry of Flovour, Odour and Taste
Session 16
16. Assessment of quality of food by instrumental and chemical methods
Quality in Foods by Chemical and Instrumental Methods
Session 17
17. Energy value and energy requirements and their estimation
Energy requirements and their estimation
Practical
Session 1 & 2
Estimation of moisture
Session 3
Determination of Crude Protein (Kjeldahl Method)
Session 4
Determination of Crude Fat
Session 5
Determination of Ash
Session 6
Determination of energy value of fish (Bomb Calorimetric Method)
Session 7
Estimation of glucose content in foods
Session 8
Colorimetric method of estimation of proteins and carbohydrates
Session 9
Use of pH meter
Session 10
Determination of total volatile base nitrogen (TVB-N)
Session 11
Determination of trimethylamine (TMA)
Session 12
Estimation of peroxide value of fish fat
Session 13
Estimation of free fatty acid (FFA) value
Session 14
Estimation of alpha-amino nitrogen
Session 15
Determination of Thio-barbituric acid Number
Session 16
Estimation of fibre in foods
Assignments
- Change in chemical composition of food during cooking.
- Natural antioxidants present in foods.
- Nutritionally important food components and their importance
- Natural emulsifiers and their importance
- Important food additives and their properties
Case Studies
Our Main Teachers
Dr. Naveen Kumar Vate completed B.F.Sc. and M.F.Sc.in Fish Processing Technology from Karnataka Veterinary, Animal, and Fisheries Sciences University, Bidar, Karnataka and Ph.D in Food Science and Technology from Prince of Songkla University, Songkhla, Thailand. He has qualified ICAR – NET Exam. He also has postdoctoral research experience in the Division of Food and […]