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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
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.
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.
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