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AKTU Food Chemistry (BFT402) Syllabus PDF – B.Tech 2nd Year
Food Chemistry BFT402
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- Semester 4
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Official AKTU syllabus of Food Chemistry (BFT402) for B.Tech 2nd Year – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Chemistry
Download PDFBFT402 · 4 credits · L-T-P 3-1-0
OBJECTIVE: The course aims to provide systematic knowledge and understanding of chemistry of food components like Water, Proteins, Carbohydrates ,Lipids, Vitamins and Minerals. It covers understanding of the various reactions and interactions involved and that are significant to Food Quality.It also covers the aspect of various Food Additives and their role in natural/ processed foods..
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Understand the chemistry of food components like water, proteins, carbohydrates and lipids.
- Understand the chemistry of Vitamins, Minerals and Pigments found in foods.
- Learn about the functional properties of food constituents that are of importance in processing& quality
- Learn about the food additives that are relevant to processed food industry for shelf life extension and as processing aids
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Shakuntala Manay,N. and Shadaksharaswamy, M. Food Facts and Principles. New Age International Publishers. | 2013 |
| 2 | Meyer, L.J., Food Chemistry. CBS Publishers & Distributors | 2004 |
| 3 | Damodaran S., Parkin K.L., editors of Fennema’s Food Chemistry, 5th Edition, CRC Press, Taylor & Francis Group https://www.google.co.in/books/edition/Fennema_s_Food_Chemistry | 2017 |
| 4 | John M. deMan | , Principles of Food Chemistry, 3rd Edition. Springer 2013 |
| Units | S. | Contents | Lecture Hours |
|---|---|---|---|
| 1. | 1 | Water in Foods: Structure. Properties, Interactions, Water activity, Sorption Isotherms and food stability. | 4 |
| 2 | Carbohydrates: Structure & Classification. Functions, Reactions and properties of simple and complex carbohydrates, Browning reactions, Modified Starches and their applications in food industry. | 5 | |
| 2. | 1 | Lipids: Classification and Structure. Consistency of commercial fats, Lipolysis, Auto oxidation, Thermal Decomposition of lipids. Antioxidants and their role. | 4 |
| 2 | Refining of oils, Modification of oils and fats, Role of food lipids in flavor, Nutritional aspects of natural and modified fats. Medium Chain Triglycerides as Functional Foods. | 4 | |
| 3. | 1 | Proteins: Structure, Chemical reactions and interactions of amino acids and proteins. De-naturation and its implications, Functional properties of food proteins | 5 |
| 2. | Modification of food proteins in processing and storage and its implications. Nutritive value of food proteins. | 4 | |
| 4. | 1 | Vitamins and Minerals: Chemistry and stability of water and fat soluble vitamins, Chemical properties of minerals and their bioavailability, Enrichment Fortification and Restoration. | 5 |
| 2 | Natural pigments in foods and their retention in processed foods. Flavoring constituents in foods, Development of process and reaction flavour volatiles. | 4 | |
| 5. | 1 | Food Additives: Definitions, sources, uses and functions and regulatory aspects of Food additives. Limits of usage as per FSSAI. | 4 |
| 2 | Intentional & Non Intentional additives, Food Adulterants. | 3 |
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