SyllabusScope

Food Chemistry and Nutrition

XL5.1 Food Chemistry and Nutrition · XL5: Food Technology

FOODTECH.CHEM Food Technology

Composition and functional behaviour of food components, plus nutrition and adulteration detection.

12 sub-topics

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01

Food components characterization and quantification techniques

  • FOODTECH.CHEM
02

carbohydrates - structure and functional properties of mono-, oligo- and poly-saccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch

  • BIOMOL.STRUCTURE
03

proteins - classification and structure of proteins in food, protein denaturation, functional properties of proteins and starch

  • BIOMOL.STRUCTURE
04

lipids - classification and structure of lipids, rancidity, polymerization and polymorphism

  • BIOMOL.STRUCTURE
05

pigments - carotenoids, chlorophylls, anthocyanins, tannins and myoglobin, curcumin, betalains

  • FOODTECH.CHEM
06

food flavours - terpenes, esters, aldehydes, ketones and quinones

  • PLANT.SECONDARY_METAB
07

enzymes - specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-enzymatic browning, food enzymology

  • BIOMOL.ENZYMES
08

nutrition - balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases

  • FOODTECH.CHEM
12

chemical and biochemical changes occurring in foods and food biopolymers during different processing

  • FOODTECH.CHEM