This module provides a comprehensive overview of the major constituents of food It describes the main (bio)chemical transformations which occur during processing, storage and/or preparation and which have a bearing on safety and acceptability. It address the safety of additives and their role in enhancing the safety and quality of food products. It provides students with the knowledge of the main macronutrients and micronutrients of food, their chemical and biochemical properties and their role in determining the nutritional and functional properties of different food products and changes in their functionality due to different processing conditions. It also provides students with essential technical skills required for analyzing food components and imparting a knowledge of the standard methods employed in the chemical analysis of food products
Nature and roles of water in foods and analysis methods
- Carbohydrates chemical structure, reactions, properties, functionality and analysis
- Starches, starch gelatinisation, modified starches, pectins and gums and applications in food products
- Sugar, sugar alcohols and sweeteners.
- Proteins: chemical structure, reactions, properties and functionality and analysis
- Gelling mechanisms: factors affecting gelation of proteins and polysaccharides
- Lipids and oil: chemical structure, reactions, properties, functionality and analysis.
- Food dispersions: formation and stability of foams and emulsions
- Food additives
- Functional foods
Nature and roles of water in foods and analysis methods
Carbohydrates chemical structure, reactions, properties, functionality and analysis- Starches, starch gelatinisation, modified starches, pectins and gums and applications in food products- Sugar, sugar alcohols and sweeteners.- Proteins: chemical structure, reactions, properties and functionality and analysis- Gelling mechanisms: factors affecting gelation of proteins and polysaccharides- Lipids and oil: chemical structure, reactions, properties, functionality and analysis.- Food dispersions: formation and stability of foams and emulsions- Food additives- Functional foods
| Lectures, tutorials, practicals, web-based material and audio-visual presentations. |
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |