Course Code : ABF 253
Course Title : Food Chemistry
Weekly lecture and application hours of the course: 5-0
Course Description:This course builds on the food chemistry knowledge acquired in previous courses. It covers the following topics: Review ofessential nutrients in foods. Digestion. Energy values of foods. Proteins, Lipids, Enzymes, Carbohydrates, Water, Vitamins, Minerals. Structural andfunctional properties of nutrients in foods. Food Additives. Food Flavour and Taste. Browning reactions (enzymatic and non- enzymatic). Foods ofplant and animal origin. Beverages. Novel foods. Effect of processing and storage conditions on the properties and organoleptic characteristics offoods. The course includes lectures and laboratory exercises. Industrial visits could also be arranged.
Textbooks and supplementary books:
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Introductory Food Chemistry 1st Edition by John W. Brady ISBN-13: 978-0801450754 ISBN-10: 0801450756
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Introduction to Food Chemistry by Richard Owusu-Apenten ISBN 10: 084931724X / ISBN 13: 9780849317248
Course Evaluation:
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Class Participation 10%,
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Mid-term Examination 30%,
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Assignments 10%,
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Final Examination 50%,
Attendance 95%compulsory