B. Sc. Food Safety Management (Hons.)

Course Code: BMB 1207 (Theory)

Course Credit: 2 (Two)

Course Title: Food Chemistry

Department Responsible: Department of Biochemistry and Molecular Biology

 

Syllabus:

Describe the chemical properties and functions of the main food components:

Water and water activity in food: Rate of freezing and crystal formation. Stability of frozen foods. Water phase diagram and freeze drying. Methods of reducing water activity.

Fat in foods: physical and chemical properties and structure. Oxidation of fats, mechanism and factors affecting rate, preventative measures. Emulsions and emulsifiers, phase stability, and role of proteins and polysaccharides.

Protein in foods: structure/stability relationship and chemical factors influencing. Main functions and contributions to food. Case studies for meat, flour, cheese.

Carbohydrates in foods: types and functions. Inversion of sugars and uses in industry. Maillard chemistry.

Natural pigments and artificial food colorants: Classes, structure, and stability.

Flavour compounds: properties and categories.

Food additives: categories and functions.

Vitamins: stability, sources, structure.

 

Essential Reading:

  1. Food The Chemistry of its Components, Coultate, T.P., The Royal Society of Chemistry, 2009, 5th Edition.
  2. Fennema's Food Chemistry, Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor), Owen R. Fennema (Editor), CRC Press, 2017, 5th Edition.
  3. Food Chemistry, H.-D. Belitz (Author), Werner Grosch (Author), Peter Schieberle (Author), 4th Edition, 2009, Springer.

Supplemental Reading:

  1. Applied Human Nutrition.F. Ann Walker. Ellis Horwood Limited, West Sussex, England, 1990.
  2. Principles of Biochemistry, Albert L. Lehminger 2nd Edition. Kalyani Publishers. Ludhiana, New Delhi, 1994.
  3. Biochemistry, Lubert Stryer, Published by S.K. Jain for CBS Publishers and Distributors, 485 Jain Bhawan, Bhola Nath Nagar, Delhi, India, 1986.
  4. Hand Book of Food and Nutrition. M. Swaminathan Ganesh and Company, Madras, India, 1977.
  5. Harper’s Review of Biochemistry. David W. Martin, Jr. Peter A. Mayes, Victor W. Rodwell, and Davy’ K. Granner. 20th Edition, 1983.
  6. Lange Medical Publication. Drawer L. Los, Altos, California, USA, Nutrition in Health and Disease. S. Helen Mitchell. J.B. Lippincott Company, Philadelphia, 1976.
  7. Outlines of Biochemistry, Eric E. Conn, Paul K. Stumpf, George Brueming and Roy, H. Doi. John Wiley and Sons New York, 1995 (5th edition).
  8. Text Book of Biochemistry. Edward S. West, Wilber R. Todd, Haward S. Mason and John T. Van Bruggan. 4th Edition, 1966.
  9. The MaCmillan Company. Collier-MaCmillan Ltd. London. An introduction to practical Biochemistry.Davit T. Plummer. Tata McGraw-Hill Publishing Company Limited, New Delhi, 1995.
  10. Biochemical Calculations. How to Solve Mathematical Problem in General Biochemistry. Irwin H. Segel. John Wiley and Sons, Inc. New York, 1968.
  11. Biochemistry Laboratory Manual. F. M. Strong. WM.C. Brown Company Publishers, USA, 1965.
  12. Biochemistry Laboratory Techniques. Sterling Chaykin. Wiley Eastern Private Limited, New Delhi, 1970.
  13. Experimental Biochemistry. A Laboratory Manual. Gerald Litwack. John Liley and Sons. Inc, New York, 1960.
  14. Official Methods of Analysis. Association of Official Analytical Chemists (AOAC), Washington D.C., 1990.

 

Course Code: BMB 1208 (Practical)

Course Credit: 1 (One)

Course Title: Food Chemistry

Department Responsible: Department of Biochemistry and Molecular Biology

 

Syllabus:

Develop enhanced laboratory skills to perform high-quality food analyses for a range of food constituents

A range of experiments to develop good laboratory skills, numeracy, scientific reporting, and use of standard operating procedures. For example-

Water analysis by dean-stark, Karl-Fischer, and oven drying (1 session)

Fat extraction from chocolate by hydrolysis and soxhlet apparatus (2 sessions)

Fat and Total Solids analysis of milk (1 session)

Protein analysis of milk by precipitation and Kjeldahl (2 sessions)

Develop enhanced research and scientific writing skills to record and report on food

 

Essential Reading:

  1. Food The Chemistry of its Components, Coultate, T.P., The Royal Society of Chemistry, 2009, 5th Edition.
  2. Fennema's Food Chemistry, Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor), Owen R. Fennema (Editor), CRC Press, 2017, 5th Edition.
  3. Food Chemistry, H.-D. Belitz (Author), Werner Grosch (Author), Peter Schieberle (Author), 4th Edition, 2009, Springer.

Supplemental Reading:

  1. Applied Human Nutrition.F. Ann Walker. Ellis Horwood Limited, West Sussex, England, 1990.
  2. Principles of Biochemistry, Albert L. Lehminger 2nd Edition. Kalyani Publishers. Ludhiana, New Delhi, 1994.
  3. Biochemistry, Lubert Stryer, Published by S.K. Jain for CBS Publishers and Distributors, 485 Jain Bhawan, Bhola Nath Nagar, Delhi, India, 1986.
  4. Hand Book of Food and Nutrition. M. Swaminathan Ganesh and Company, Madras, India, 1977.
  5. Harper’s Review of Biochemistry. David W. Martin, Jr. Peter A. Mayes, Victor W. Rodwell, and Davy’ K. Granner. 20th Edition, 1983.
  6. Lange Medical Publication. Drawer L. Los, Altos, California, USA, Nutrition in Health and Disease. S. Helen Mitchell. J.B. Lippincott Company, Philadelphia, 1976.
  7. Outlines of Biochemistry, Eric E. Conn, Paul K. Stumpf, George Brueming and Roy, H. Doi. John Wiley and Sons New York, 1995 (5th edition).
  8. Text Book of Biochemistry. Edward S. West, Wilber R. Todd, Haward S. Mason and John T. Van Bruggan. 4th Edition, 1966.
  9. The MaCmillan Company. Collier-MaCmillan Ltd. London. An introduction to practical Biochemistry.Davit T. Plummer. Tata McGraw-Hill Publishing Company Limited, New Delhi, 1995.
  10. Biochemical Calculations. How to Solve Mathematical Problem in General Biochemistry. Irwin H. Segel. John Wiley and Sons, Inc. New York, 1968.
  11. Biochemistry Laboratory Manual. F. M. Strong. WM.C. Brown Company Publishers, USA, 1965.
  12. Biochemistry Laboratory Techniques. Sterling Chaykin. Wiley Eastern Private Limited, New Delhi, 1970.
  13. Experimental Biochemistry. A Laboratory Manual. Gerald Litwack. John Liley and Sons. Inc, New York, 1960.
  14. Official Methods of Analysis. Association of Official Analytical Chemists (AOAC), Washington D.C., 1990.