Food Chemistry detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (KFT402), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.
For all other ft 4th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 4th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. The detail syllabus for food chemistry is as follows.
Unit I
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Unit II
- Lipids: Consistency of commercial fats, Lipolysis, Auto oxidation, Thermal Decomposition and effect of ionizing radiation,
- Refining of oils, Modification of oils and fats, Role of food lipids in flavor, Nutritional aspects of natural and modified fats.
Unit III
- Proteins: Structure, Chemical reactions and interactions of amino acids and proteins
- De-naturation and it implications, Functional properties of food proteins
- Modification of food proteins in processing and storage and its implications. Nutritive value of food proteins
Unit IV
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Unit V
- Food Additives: Definitions, sources, uses and functions and regulatory aspects of Food additives. Limits of usage as per FSSAI.
- Intentional & Non Intentional additives, Food Adulterants.
Course Objectives:
To understand the chemistry of foods-composition of food, role of each
component and their interactions. The course is intended to give students an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage.
Course Outcomes:
After successful completion of the course the students will be able to:
- Have knowledge of the properties and structure of water molecules and nature of interaction with food macromolecules.
- Have knowledge of the structure of amino acids & assimilation to form primary, secondary, tertiary and quaternary structure of food proteins, functional properties of proteins and effect of processing on them
- Have Knowledge of structure of fatty acids and physical and chemical properties, effect of deep fat frying and modified fats
- Have knowledge of structure and isomerization of monosaccharides and disaccharides; starch, cellulose, pectin, alginate, gums and their chemical modifications and properties of use in foods.
- Have knowledge of vitamins, minerals, pigments and food additives. Usage of them in processed foods
Reference Books:
- Fennema OR, Food Chemistry, 5th Edition, CRC Press 2017
- Meyer LH, Food Chemistry CBS Publishers & Distributors 2004
- DeMan JM, Principles of Food Chemistry 3rd Edition, Aspen Publishers, Gaithersburg 1999
- H.-D. Belitz, W. Grosch,” Food Chemistry”, 4th Edition, Springer Science & Business Media 2009
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 scheme do visit Ft 4th Sem syllabus for 2019-20 scheme.
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