Chemistry of Food

Course Description

Course Aim: To provide knowledge on structural and functional properties of major food constituents such as; carbohydrates, water, proteins and lipids in order to enable the students to understand the complex food matrix systems and the physiochemical properties of food compounds and their role in food processing.

Course Capsule: Structural and functional properties of water, carbohydrates, proteins, lipids, and food additives, role of them in food systems and factors affecting the stability of food systems.

Intended Learning Outcomes (ILOs):
On successful completion of the course, the student will be able to;

LO1. Integrate the science to demonstrate the role of these components and how they can be altered to create different end-product characteristics.
LO2. Describe the general chemical structures of the major components of foods (water, proteins, carbohydrates, and lipids) and selected minor components (e.g. food additives)
LO3. Predict how processing conditions are likely to change the food.
LO4. Perform simple laboratory procedures to determine identify the major food components.

Course Outline:
• Introduction to Food Chemistry
• Structural and Functional Properties of Carbohydrates and their role in Food.
• Structural and Functional Properties of Proteins and their role in Food.
• Structural and Functional Properties of Water and its role in Food.
• Structural and Functional Properties of Lipids and their role in Food.
• Structural and Functional Properties of Food Additives and their role in Food.
• Simple qualitative tests to find the Carbohydrates, Proteins, Lipids and Food Additives in various Foods."