Unit Code: CHM616

Unit Name: Industrial Chemistry for Foods and Beverages

Description: Applied Chemistry II focuses more on the importance of chemistry in the food, beverage and related industries. The raw materials and precursors in industries are transformed into finished commercial products, viz. packaged foods, snacks, alcoholic and non-alcoholic beverages, as well as dairy and meat products involving various chemical principles (through biological or direct chemical means). This unit is intended to impart basic knowledge of the underlying chemical processes and methods in the development, optimization, monitoring and preservation of foods, beverages and related products in industries. It also imparts knowledge on how product characteristics get changed under certain processing conditions and ways to enhance the desired characteristics or prevent undesired changes from happening. With growing awareness about food safety and quality concerns among consumers and the importance of quality control and quality assurance in the food and beverage industry, an increasing number of job opportunities for laboratory technicians arise in this field.

Learning Target Outcomes: On successful completion of this course, students will be able to - a. Appraise the chemistry of food processing in cereal, dairy, meat and beverage industries. b. Evaluate the major and minor constituents in foods and beverages, including dairy and meat products. c. Explain roles of different chemical compounds present in distinctive foods and beverages. d. Evaluate the analytical and manufacturing possibilities prevalent in the food industry in the country. e. Elucidate the chemical and physical process of the constituents that form the basis for understanding the reactions that occur, or can be expected to occur, during the production, processing, storage and handling of foods or the methods used in analyzing them.

Prerequisite: Pass in CHM501 or CHM503 or CHM504 or CHM506

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2