DESCRIPTION OF COURSES
PHT 613 FOOD CHEMISTRY (2L+1P) II
To acquaint with properties and role of various constituents in foods, interaction and changes during processing and with importance of various foods and nutrients in human nutrition.
Basic knowledge on major food components and their chemical reactivity with focus on water and ice. Carbohydrates, lipids, amino acids, proteins.
Enzymes, minerals, phenolics, flavonoids, colourants, f lavours, chemical additives, food contamination and toxic substances. Interaction of constituents in food systems; changes during storage and processing; browning reactions in foods.
Chemistry of fruits, vegetables, cereals, legumes, oilseeds; essential nutrients- sources, functions, deficiency diseases; requirements and recommended dietary allowances.
Determination of peroxidase and catalase activity. Comparison of different methods for moisture determination in food samples. Test for presence of carbohydrates, and proteins. Identification of gums. Estimation of minerals by atomic absorption, spectrophotometer, estimation of minerals by flame photometer. Determination of fat and protein content, determination of NEB, determination of total carotenoids; determination of reducing and total sugars, determination of extent of rancidity in fats.