Biology and Chemistry of Food Flavours Food Tech 5th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective I) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (FD8001), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective I subjects do refer to Professional Elective I. The detail syllabus for biology and chemistry of food flavours is as follows.
Course Objective:
- To understand the flavour compounds involved in development of flavor
- To understand the analytical techniques involved in flavor analysis
Unit I
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Unit II
Flavour Compounds
Chemical compound classes and their flavour responses; flavour development during biogenesis, flavour development during food processing; use of biotechnology to develop flavours.
Unit III
the Chemical Senses
Anatomy of the chemical senses; neural development of the chemical senses; receptor mechanisms, neural coding; the control of eating.
Unit IV
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Unit V
Teaching Flavour Concepts
Problem based learning; tongue and nose; Onion-Beverage-Maillard reaction-Thio-stench
Course Outcome:
- Better understanding and knowledge of contribution of different compounds for the development of flavor and Analytical techniques involved in flavor analysis.
Text Books:
- Fisher, Carolyn and Thomas R. Scott. Food Flavours: Biology and Chemistry. The Royal Society of Chemistry, 1997.
- Heath, H.B. and G. Reineccius. Flavor Chemistry and Technology. CBS Publishers, 1996.
- Reineccius, Gary. Flavor Chemistry and Technology. II Edition, Taylor and Francis, 2006.
- Shahidi, Fereidoon and Chi-Tang Ho. Flavor Chemistry of Ethnic Foods. Kluwer Academic / Plenum, 1999.
- Ashurst, Philip R. Food Flavorings. III Edition, Aspen Publications, 1999.
References:
- Hofmann, Thomas. Challenges in Taste Chemistry and Biology. American Chemical Society Publications, 2004.
- Charalambous, G. Food Flavors: Generation, Analysis and Process Influence. Elsevier, 1995.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
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