Functional Foods and Nutraceuticals - Food Chemistry | Lecture Notes - YNetStudyHub
Food Chemistry

Functional Foods and Nutraceuticals

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Explore the concept of functional foods and nutraceuticals, including their health benefits, bioactive compounds, and potential role in disease prevention and management.

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Unit Syllabus 30 Topics
1
Introduction to Food Chemistry
Macronutrients in Food
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Micronutrients and Phytochemicals
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Food Additives and Preservatives
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Food Flavor and Aroma
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Food Processing and Chemical Changes
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Food Quality and Safety
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Food Packaging and Shelf Life
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Food Allergies and Intolerances
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Emerging Trends in Food Chemistry
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Introduction to Food Chemistry
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Carbohydrates in Food
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Proteins and Amino Acids
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Lipids and Fats
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Vitamins and Minerals
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Food Additives and Preservatives
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Food Flavor and Aroma
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Food Processing and Maillard Reaction
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Food Safety and Quality
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Nutritional Biochemistry
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Introduction to Food Chemistry
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Carbohydrates in Food
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Lipids and Fats in Food
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Proteins and Amino Acids in Food
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Vitamins and Minerals in Food
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Food Additives and Preservatives
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Food Processing and Maillard Reaction
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Food Spoilage and Preservation
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Food Toxicology and Contaminants
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Functional Foods and Nutraceuticals
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