DESCRIPTION OF COURSES

Close

PHT 613 FOOD CHEMISTRY                                                                               (2L+1P) II

Objective

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.

Theory

UNIT I
Basic knowledge on major food components and their chemical reactivity with focus on water and ice. Carbohydrates, lipids, amino acids, proteins.

UNIT II
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.

UNIT III
Chemistry of fruits, vegetables, cereals, legumes, oilseeds; essential nutrients- sources, functions, deficiency diseases; requirements and recommended dietary allowances.

Practicals
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.

Suggested Readings