Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

This course discussed the structure-function relationship of major food constituents such as water, carbohydrate, lipid, protein, vitamins, minerals and pigments. This course also will cover the effect of processing and preservation on the functional properties of the said constituents.

Course Objective

This course is designed to expose undergraduates to the chemistry underlying the properties of various food components.

Course Content

Lectures:
 ➤ Chapter 1: Basic Laboratory Techniques
 ➤ Chapter 2: Water
 ➤ Chapter 3: Carbohydrates
 ➤ Chapter 4: Lipids
 ➤ Chapter 5: Proteins
 ➤ Chapter 6: Enzymes
 ➤ Chapter 7: Vitamins and Minerals
 ➤ Chapter 8: Pigments 
 ➤ Chapter 9: Colloidal Systems

Lab Practicals:
 ➤ Lab 1: Basic laboratory techniques
 ➤ Lab 2: Water and pH
 ➤ Lab 3: Carbohydrates
 ➤ Lab 4: Protein
 ➤ Lab 5: Fat
 ➤ Lab 6: Enzymes
 ➤ Lab 7: Pigments

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the properties, structure and function of the main food components and their interactions in the food matrix.
2. Demonstrate the skills of performing practical experiments of basic food chemistry.
3. Apply food chemistry principles to control reactions in foods.