Unit 760: Food Chemistry

1. Introduction to Food Chemistry

• Overview of food chemistry and its role in food science
• Basic principles: composition, structure, and properties of food components
• Chemical reactions in food processing and preparation

2. Macronutrients in Food

2.1 Carbohydrates

• Types: simple sugars, starches, dietary fiber
• Chemical structures and classification
• Functions in food and human health
• Sources in the diet

2.2 Proteins and Amino Acids

• Protein structure and classification
• Essential and non-essential amino acids
• Functions in food products and nutrition
• Sources and importance in human diet

2.3 Lipids and Fats

• Types of lipids: triglycerides, phospholipids, sterols
• Chemical structure of fats and fatty acids
• Role in food texture, flavor, and nutrition
• Lipid oxidation and its effects

3. Micronutrients and Phytochemicals

• Vitamins: classification, functions, sources, and health impact
• Minerals: essential minerals, bioavailability, and dietary sources
• Phytochemicals and other bioactive compounds: role in health
• Effects of deficiencies and excess intake

4. Food Additives and Preservatives

• Purpose and types of additives (e.g., emulsifiers, stabilizers, colorants)
• Common preservatives: chemical properties and mechanisms
• Regulations and safety considerations
• Impact on food quality and human health

5. Food Flavor and Aroma

• Chemical compounds responsible for taste and smell
• Volatile compounds and flavor perception
• Factors influencing flavor (temperature, pH, interactions)
• Sensory evaluation techniques in food chemistry

6. Food Processing and Chemical Changes

6.1 Chemical Reactions During Processing

• Maillard reaction: mechanism, products, effects on flavor and color
• Caramelization and other browning reactions
• Fermentation: biochemical pathways and chemical changes

6.2 Effects on Nutritional Quality and Safety

• Nutrient degradation and formation of bioactive compounds
• Impact of cooking methods on food chemistry

7. Food Quality and Safety

• Chemical methods for assessing food quality
• Identification of contaminants: pesticides, heavy metals, pathogens
• Foodborne illnesses and chemical hazards
• Regulatory frameworks and quality management

8. Food Packaging and Shelf Life

• Packaging materials and their chemical properties
• Interaction between food and packaging
• Role of packaging in spoilage prevention and shelf life extension
• Innovations in food packaging technology

9. Food Allergies and Intolerances

• Chemical compounds triggering allergic reactions and intolerances
• Immunological and biochemical mechanisms
• Detection and labeling of allergens
• Management and prevention strategies

10. Emerging Trends in Food Chemistry

• Sustainable food production and green chemistry
• Novel ingredients and functional foods
• Nutraceuticals and bioactive compounds
• Impact of technology and innovation on the food industry

11. Nutritional Biochemistry

• Relationship between food chemistry and human nutrition
• Nutrient bioavailability, digestion, and absorption
• Influence of food processing on nutritional value

12. Food Spoilage and Preservation

• Causes and chemical basis of food spoilage
• Preservation techniques: canning, freezing, drying, fermentation
• Chemical principles underlying preservation methods

13. Food Toxicology and Contaminants

• Types of food contaminants and sources
• Effects on human health
• Regulatory measures and detection methods

14. Functional Foods and Nutraceuticals

• Definition and classification
• Health benefits and bioactive components
• Role in disease prevention and health promotion