Unit Code: CHM606

Unit Name: Food Chemistry

Description: Food chemistry course is designed to train students for food quality control, food preservation, nutrition and health and agriculture sciences. It aims to provide an overview of main principles of food chemistry by integrating the principles of chemistry and biochemistry into real-world food and nutritional issues. It would explain how water, carbohydrates, lipids, proteins, vitamins, and minerals react in foods; their biochemical and functional properties; enzymes and food additives viz. emulsifiers, pigments, colors, flavors, preservatives, and sweeteners as related to texture and properties in food systems and food processing. International guidelines regarding food quality and food safety as well as few country specific food safety laws will also be discussed. Laboratory work includes proximate analysis of the major food groups, together with specialized analyses such as reducing-sugars, saponification value, iodine value, peroxide value, acid value, polarimetry, GLC determination of fatty acid esters and HPLC determination of vitamins etc.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: Any two CHM5xx units

Credit Point: 15

Offered In: Semester 2