Food Chemistry detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 3rd Sem scheme and its subjects, do visit Food Tech 3rd Sem 2021 regulation scheme. The detailed syllabus of food chemistry is as follows.
Course Objectives:
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Unit I
CARBOHYDRATES 10 The principal carbohydrates in the human diet. Chemical properties of carbohydrates dehydration, caramelization, Maillard reaction. Types Simple Sugars mono and disaccharides, solubility; Artificial sweeteners; Glucose syrup, fructose syrup, Sugar alcohols; Oligosaccharides structure, nomenclature, occurrence, uses in foods. Polysaccharides Starch- amylose and amylopectin-properties, thickening & gelatinization, modified starches, resistant starch, Dextrins and dextrans, Starch hydrolysates – Maltodextrins and dextrins; Structure of glycogen. Fiber_Cellulose & hemicellulose Pectins Gums & seaweeds- gel formation & viscosity.
Unit II
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Unit III
LIPIDS 10 Review of structure, composition and nomenclature of fats. Properties of fats & oils Edible oil refining processes, winterization, melting points, plasticity, isomerisation, hydrolysis of triglycerides, Saponification number, iodine value, Reichert-Meissl number. Types of fatty acids; Modification of fats hydrogenation- cis and trans isomers, inter-esterification, acetylation, Hydrolytic rancidity & oxidative rancidity; Shortening power of fats, tenderization, frying – smoke point, auto oxidation, polymerization, lipids having emulsifying properties, itsapplication in food industry and detergents; Shortening power of fats, chemistry of steroids, types of fat substitute.
Unit IV
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Unit V
AROMA & IMPORTANT PHYTOCHEMICALS IN FOOD 9 Naturally occurring colours/pigments in food and impact on antioxidant level, Synthetic food grade Colours, enzymatic browning of food, flavour & aroma components present in herbs, spices, coffee, tea, cocoa, fruits, vegetables & fermented products; and Naturally similar /artificial flavours, Threshold values, off flavours & food taints. Naturally occurring toxic substances, protease inhibitors, bioactive components phytates, polyphenols, saponins.
Course Outcomes:
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Text Books:
- Belitz H.-D, Grosch W and Schieberle P. Food Chemistry, 4th Edition, Springer-Verlag, 2009.
- Meyer, Lillian Hoagland Food Chemistry. CBS Publishers, 1987.
- John M. deMan. Principles of Food Chemistry. 3rd Edition, Springer, 1999.
- Chopra, H.K. and P.S. Panesar. Food Chemistry. Alpha Science International Limited,2010
Reference Books:
- Vaclavik, V. A. and Christian E. W. Essentials of Food Science. 4th Edition, Kluwer_Academic, Springer, 2014.
- Richard Owusu-Apenten Introduction to Food Chemistry CRC Press, 2005.
- Srinivasan Damodaran, Kirk L. Parkin, Fennemas Food Chemistry 5th Edition, CRCPress, 2008.
For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 3rd Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.