IMG103/3 Food Chemistry
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.
This course is designed to expose undergraduates to the chemistry underlying the properties of various food components.
➤ Chapter 1: Water
➤ Chapter 2: Carbohydrates
➤ Chapter 3: Protein
➤ Chapter 4: Colloidal System
➤ Chapter 5: Lipid
➤ Chapter 6: Enzymes
➤ Chapter 7: Pigments, Vitamins, and Minerals
➤ 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. Outline basic knowledge and understanding of the structure, nature and function of main food components.
2. Describe the principles of food chemistry and the main food components and their interactions in the food matrix.
3. Demonstrate the skills of performing practical experiments in basic food chemistry.
4. Deliver information on food chemistry verbally and non-verbally with confidence.