On completion of this subject the student should be able to:
1. Discuss and explain the chemistry of food constituents, their functions, synthesis and extraction;
2. Explain certain chemical reactions in food including interaction between food components;
3. Choose an appropriate analytical method to do qualitative analysis of food constituents and explain the principles behind a respective method;
4. Choose an appropriate analytical method to do quantitative analysis of food constituents and explain the principles behind a respective method.
Naturally occurring constituents of foods such as carbohydrates, proteins, lipids, vitamins, minerals and water – their structure, chemical, physical properties and significance; Properties and uses of pectins, alginates, gums, starches and other hydrocolloids, food additives (e.g., acidulants and phosphates) and food colours; Analysis of food products: moisture, fat, protein, ash and fibre (proximate analysis), food colours, additives, trace metals and contaminants.
Lee, F. A., Basic food chemistry, AVI Publications, Westport, USA, 2013.
Fennema, O. R., Food chemistry, Marcell Dekker, New York, 1996.
Ihekoronye, A. I., Ngoddy, P. O., Integrated food science and technology for the tropics, Macmillan, London, UK, 1985.
Joslyn, M., Methods in food analysis, Academic Press, New York, USA, 1970.
Continuous assessment 40%
Written examination 60% (1×2 hrs.)
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