This course provides the detailed study of the chemical, biochemical and physical characteristics of food components. The changes that take place and the interactions between components are used to describe the fundamental changes that occur in foods from harvest to consumption. The chemical reactions and behaviour of foods during processing and storage including methods of controlling undesirable changes in the foods will be discussed. Water, proteins, fats, carbohydrates and the nature of specific food system attributes such as colour, enzymes, vitamins, minerals and toxicants are considered in details. Physical chemistry of dispersed food systems including gels, emulsions, foams, crystallization (ice, sugars, fats), rheology, protein reactions, colloids and surface chemistry, carbohydrates and sweetness theory, and food component interactions will also be taught and discussed.
- Teacher: Nileshni Prasad