Food Chemistry

Teacher

Dr. Sagarika Swain

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

Learning Outcomes

1. Students are expected to understand and be able to control the major chemical and biochemical (enzymatic) reactions that influence food quality with emphasis on food industry applications.
2. To understand how the properties of different food components and interactions among these components modulate the specific quality attributes of food systems
3. To understand the principles that underlies the biochemical/enzymatic techniques used in food analysis.

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

Session Plan

Session 1

1. Composition of food and nutritional value
COMPOSITION OF FOOD AND NUTRITIONAL VALUE

Composition of food

Session 2

Session 3

3. Biological oxidation, electron transport chain, P/0 ratio; oxidative phosphorylation
Biological oxidation

Electron transport chain

Session 4

4. Carbohydrates: Naturally occurring polysaccharides in foods
Naturally occurring polysaccharides in foods

Polysaccharides in foods

Session 5

5. Seaweed polysaccharides – sources and uses
Seaweed polysaccharides – sources and uses

Seaweed polysaccharides

Session 6

6. Browning reactions – enzymatic and non-enzymatic
Browning reactions

Browning reaction in food

Session 7

7. Lipids: metabolism of lipids
Lipid Metabolism

Lipid metabolism

Session 8

Session 9

9. Lipoproteins; VLDL and HDL and their importance
Lipoproteins

9. Lipoproteins; VLDL and HDL and their importance

Session 10

10. Proteins metabolism
Metabolism of protein

Protein metabolism

Session 11

Session 12

12. Chemical changes in muscle during contraction
Chemical Changes During Muscle Contraction

Muscle contraction process

Session 13

Session 14

14. Chemistry of taste, flavour and odour components in foods
Chemistry of Flovour, Odour and Taste

Flavour in food industries

Session 15

15. Food additives
Food additives (1)

Food additives

Session 16

16. Assessment of quality of food by instrumental and chemical methods
Quality in Foods by Chemical and Instrumental Methods

Food analysis

Session 17

17. Energy value and energy requirements and their estimation
Energy requirements and their estimation

BMR & energy requirement

Session 18

Session 19

Session 20

20. Role of fibre in human nutrition
Role of fibre in human nutrition

Dietary fibre

Case Studies

Case Studies

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