UNIQUE SERIES AKTU Syllabus
BFT402

Food Chemistry

L-T-P3-1-0 Credits4 Session2023-24 TypeTheory
Appears in 1 semester

B.Tech Food Technology · Sem 4 (Core)

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Syllabus

5 units · 44 lecture hours
Unit1

Unit 1: Water in Foods

5 hrs

Structure. Properties, Interactions, Water activity, Sorption Isotherms and food stability.

Unit2

Unit 2: Carbohydrates

16 hrs
  • Structure & Classification. Functions, Reactions and properties of simple and complex carbohydrates, Browning reactions, Modified Starches and their applications in food industry.
  • Lipids: Classification and Structure. Consistency of commercial fats, Lipolysis, Auto oxidation, Thermal Decomposition of lipids. Antioxidants and their role. Refining of oils, Modification of oils and fats, Role of food lipids in flavor, Nutritional aspects of natural and modified fats. Medium Chain Triglycerides as Functional Foods.
Unit3

Unit 3: Proteins

6 hrs
  • Structure, Chemical reactions and interactions of amino acids and proteins. De-naturation and its implications, Functional properties of food proteins
  • Modification of food proteins in processing and storage and its implications. Nutritive value of food proteins.
Unit4

Unit 4

1 hrs

Vitamins and Minerals: Chemistry and stability of water and fat soluble vitamins, Chemical properties of minerals and their bioavailability, Enrichment Fortification and Restoration.

Unit5

Unit 5

16 hrs
  • Natural pigments in foods and their retention in processed foods. Flavoring constituents in foods, Development of process and reaction flavour volatiles.
  • Food Additives: Definitions, sources, uses and functions and regulatory aspects of Food additives. Limits of usage as per FSSAI. Intentional & Non Intentional additives, Food Adulterants.
Course Objectives1 points
  • The course aims to provide systematic knowledge and understanding of chemistry of food components like Water, Proteins, Carbohydrates ,Lipids, Vitamins and Minerals. It covers understanding of the various reactions and interactions involved and that are significant to Food Quality.It also covers the aspect of various Food Additives and their role in natural/ processed foods..
Course Outcomes (COs)4 outcomes

After completion of the course student will be able to:

  1. CO1Understand the chemistry of food components like water, proteins, carbohydrates and lipids.
  2. CO2Understand the chemistry of Vitamins, Minerals and Pigments found in foods.
  3. CO3Learn about the functional properties of food constituents that are of importance in processing& quality
  4. CO4Learn about the food additives that are relevant to processed food industry for shelf life extension and as processing aids S.No
Books5 books
  1. Year of Publication / Reprint
  2. Shakuntala Manay,N. and Shadaksharaswamy, M. Food Facts and Principles. New Age International Publishers. 2013
  3. Meyer, L.J., Food Chemistry. CBS Publishers & Distributors 2004
  4. Damodaran S., Parkin K.L., editors of Fennema’s Food Chemistry, 5th Edition, CRC Press, Taylor & Francis Group https://www.google.co.in/books/edition/Fennema_s_Food_Chemistry 2017
  5. John M. deMan, Principles of Food Chemistry, 3rd Edition. Springer 2013

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Official AKTU syllabus

This subject is on page 12 of the original AKTU PDF.

Official AKTU syllabus PDF ↗