Food Chemistry

Course Name:
Food Chemistry
Course Code & Number:
FSN 316
Credits:
3
Course Level:
Undergraduate (Fifth level)
Pre-requirement:
FSN 202
Instructional Objectives:
- To study the major components of food (water, lipids, proteins, & carbohydrates)
- To be familiar with the minor components of food (vitamins, & minerals)
- To understand the chemical and biochemical reactions (Maillard reaction & lipid oxidation) that occurs in food and how these reactions contribution to the quality of food
- To be able to know the effects of high and low temperature and pH change on the major and minor components
Course Description:
Study of the chemistry of food components which include water, carbohydrate, lipids, proteins. vitamins, and minerals. The chemistry and functionality of fibers, colorants, flavors, and enzymes also will be presented. Chemical interactions of components and their importance on maintenance of quality and wholesomeness of foods will be considered. Chemical reactions as browning reaction, lipid rancidity, and protein denaturation will be studied.
Course Lecture:
- Three lectures per week
- Activity and discussion with/between students
Knowledge and skills that we target
- Know and understand the topics mentioned above
- Analyze the reactions of food and importance for quality
- Apply these food reactions and importance for safety
References:
Food Chemistry:
Fennema's Food Chemistry, 5th Edition. 2017 by Srinivasan Damodaran and Kirk L. Parkin
Or
Fennema's Food Chemistry, 4th Edition. 2006 by Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema