Home >> Courses Catalogue >> FOOD CHEMISTRY II
Course Code: 
1. FST 2201
Course Credit Units: 
Semester 2
Year of Study: 
Year 2
Undergraduate or Graduate Level: 
Undergraduate Level
Course Discipline: 
Course Description & Objectives: 

Chemical changes resulting from processing: Lipid deterioration, anti-oxidation and flavour reversion, gelation, protein de-naturation, browning.  Syrups: solubility and crystallization.  Starch in foods: Granules, chemical aspects of pasting behaviour, starch modification.  Toxic constituents and anti-nutrients in foods and their elimination.

Learning Outcomes: 

At the end of the course, students should be able to:1. Develop an understanding of how individual food components contribute to the overall quality of foods and discuss the relationship between chemical and physical composition and function of macro- and micro-components in food.2.  Achieve an understanding of the chemical changes that take place with food components during processing and storage.

  • Describe physical and chemical changes that food components undergo    during processing and storage.
  •  Recognize reactions and mechanisms important in food chemistry.

3.  Design and conduct experiments and interprete data to understand important food chemistry principles i.e. develop skills for experimenting with food systems and to test various approaches for manipulating the chemical and/or functional properties of foods.

  • Test the foods using various analyses and compare and contrast how ingredients, processing, storage influence the finished products and explain each test performed in the laboratory as to why, how, and when they are used, and for what products.
  • Acquire technical data and information for inclusion in a laboratory notebook while performing laboratory experimentation;  analyze the information by tabulating data, performing calculations and statistical analyses, and presenting graphic interpretation;  document laboratory exercises by submitting reports in a standard journal format; develope ability to present written information of a scientific nature combined with the hands-on experiences.   

4. Apply basic principles of food chemistry to discuss the effects of processing and storage on food composition, safety and quality.

  • Integrate chemistry and biochemistry principles into real-world food science and nutritional problems.
  • Explain how ingredients, food components, processing, storage, etc. influences the quality, sensory, and physical and chemical parameters of finished food products.
  • Compare and contrast various food processing operations on the chemical changes of  food components as they relate to food quality, nutrient composition and safety.
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