Unit 1 IntroductionDefinition of food, major components of food, physical states of food dispersions, true solutions, colloidal, emulsions, foam and gel, factors affecting stable dispersion of food ingredients, functions of emulsifiers and stabilizers. Water – functions of water in food systems, hydrogen bonds, permanent dipole moment dielectric constant, theories of solvent action, water activity and food stability, absorption isotherm curve, roles of water in physical properties and chemical reactions in food theories and applications of different moisture determination methods.Unit 2 Proteins and CarbohydratesProtein – Classifications, nomenclature, and structures of aminoacids, basic properties of protein, structure of proteins, protein functional groups and their chemical, hydrophobic, and hydrophobic properties, isoelelctric point and solubility as a function of pH, protein denaturation and its effects on food systems, nutritional quality of protein, theories & applications of analytical methods for protein and amino acids determination.Carbohydrates – Classification, nomenclature, and structures of Carbohydrates, isomers and absolute configurations of Carbohydrates, physical chemical properties of Carbohydrates, sweetness of Carbohydrates, functions of Carbohydrates in foods, chemical reactions of Carbohydrates, analytical methods for Carbohydrate determination.Unit 3 Lipids and mineralsLipids – Nomenclature and structures of fatty acids, classifications of lipids, physical and chemical characteristics of different fats, relationship between chemical structure and fat melting properties, analytical methods for determining different physical and chemical characteristics of fat, lipid oxidation mechanisms, principles and applications of analytical methods for the determination of fat content and fatty acid composotions of foods.Minerals – Ash determination methods, principles and applications of different methods for determining individual minerals atomic absorption and flame spectrometrys, and chemical methods.Unit 4 VitaminsWater soluble and fat soluble vitamins, chemical reactions and losses of vitamins during processing and storage. Principles and techniques for the determination.Unit 5Pigments in food flavours, browing reaction in foods, enzymes in foods, and food industry, bio- deterioration of foods, food contaminants, food additives and toxin.
