Food Chemistry detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities 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 2019 regulation scheme. The detailed syllabus of food chemistry is as follows.
Course Objective:
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Unit I
Carbohydrates
The principal carbohydrates in the human diet.Chemical properties of carbohydratesdehydration, 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 and gelatinization, modified starches, resistant starch, Dextrins and dextrans, Starch hydrolysates – Maltodextrins and dextrins; Structure of glycogen. Fiber-Cellulose and hemicellulose Pectins Gums and seaweeds- gel formation and viscosity.
Unit II
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Unit III
Lipids
Review of structure, composition and nomenclature of fats. Properties of fats and 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 and 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 and Important Phytochemicals in Food
Naturally occurring colours/pigments in food and impact on antioxidant level, Synthetic food grade Colours, enzymatic browning of food, flavour and aroma components present in herbs, spices, coffee, tea, cocoa, fruits, vegetables and fermented products; and Naturally similar /artificial flavours, Threshold values, off flavours and food taints. Naturally occurring toxic substances, protease inhibitors, bioactive components phytates, polyphenols, saponins, phytoestrogens etc.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
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
References:
- 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, ” Fennema”s Food Chemistry ” 5th Edition, CRCPress, 2008.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 3rd Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.