{"id":51908,"date":"2023-03-22T07:44:53","date_gmt":"2023-03-22T07:44:53","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3302-food-chemistry-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-03-22T07:44:53","modified_gmt":"2023-03-22T07:44:53","slug":"fd3302-food-chemistry-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3302-food-chemistry-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3302: Food Chemistry syllabus for Food Tech 2021 regulation"},"content":{"rendered":"<p align=\"justify\">Food Chemistry detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the <a class=\"rank-math-link\" href=\"https:\/\/cac.annauniv.edu\/\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> 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. <\/p>\n<p align=\"justify\">For Food Technology 3rd Sem scheme and its subjects, do visit <a class=\"rank-math-link\" href=\"..\/food-tech-3rd-sem-syllabus-2021-regulation\">Food Tech 3rd Sem 2021 regulation scheme<\/a>. The detailed syllabus of food chemistry is as follows. <\/p>\n<p>  <title>Food Chemistry<\/title><\/p>\n<h4>Course Objectives:<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Unit I<\/h4>\n<p>  <strong>CARBOHYDRATES 10<\/strong> 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 &amp; gelatinization, modified starches, resistant starch, Dextrins and dextrans, Starch hydrolysates &#8211; Maltodextrins and dextrins; Structure of glycogen. Fiber_Cellulose &amp; hemicellulose Pectins Gums &amp; seaweeds- gel formation &amp; viscosity.<\/p>\n<h4>Unit II<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Unit III<\/h4>\n<p>  <strong>LIPIDS 10<\/strong> Review of structure, composition and nomenclature of fats. Properties of fats &amp; 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 &amp; oxidative rancidity; Shortening power of fats, tenderization, frying &#8211; 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.<\/p>\n<h4>Unit IV<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Unit V<\/h4>\n<p>  <strong>AROMA &amp; IMPORTANT PHYTOCHEMICALS IN FOOD 9<\/strong> Naturally occurring colours\/pigments in food and impact on antioxidant level, Synthetic food grade Colours, enzymatic browning of food, flavour &amp; aroma components present in herbs, spices, coffee, tea, cocoa, fruits, vegetables &amp; fermented products; and Naturally similar \/artificial flavours, Threshold values, off flavours &amp; food taints. Naturally occurring toxic substances, protease inhibitors, bioactive components phytates, polyphenols, saponins.<\/p>\n<h4>Course Outcomes:<\/h4>\n<h4 id=\"istudy\" style=\"text-align:center\"><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">Download the iStudy App for all syllabus and other updates.<\/a><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px;text-align:center\"><\/a><\/h4>\n<h4>Text Books:<\/h4>\n<ol>\n<li>Belitz H.-D, Grosch W and Schieberle P. Food Chemistry, 4th Edition, Springer-Verlag, 2009.<\/li>\n<li>Meyer, Lillian Hoagland Food Chemistry. CBS Publishers, 1987.<\/li>\n<li>John M. deMan. Principles of Food Chemistry. 3rd Edition, Springer, 1999.<\/li>\n<li>Chopra, H.K. and P.S. Panesar. Food Chemistry. Alpha Science International Limited,2010<\/li>\n<\/ol>\n<h4>Reference Books:<\/h4>\n<ol>\n<li>Vaclavik, V. A. and Christian E. W. Essentials of Food Science. 4th Edition, Kluwer_Academic, Springer, 2014.<\/li>\n<li>Richard Owusu-Apenten Introduction to Food Chemistry CRC Press, 2005.<\/li>\n<li>Srinivasan Damodaran, Kirk L. Parkin, Fennemas Food Chemistry 5th Edition, CRCPress, 2008.<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit <a class=\"rank-math-link\" href=\"..\/category\/food-tech+3rd-sem\">Food Tech 3rd Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[46,85],"tags":[],"class_list":["post-51908","post","type-post","status-publish","format-standard","hentry","category-3rd-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=51908"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51908\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=51908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=51908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=51908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}