COURSE CODE: FST 309
COURSE TITLE: Basic Food Chemistry
NUMBER OF UNITS: 2 Units
COURSE DURATION: Two hours per week
Course Coordinator: Dr. M.A. Idowu, B.Sc., M.Sc., PhD
Office Location: Food Science and Technology Department, COLFHEC
Other Lecturers: Mrs. G.O. Fetuga
Physical and chemical changes occurring in foods during handling, processing and storage. Moisture in foods. Hydrogen bonding, free and bound moisture, lipids in foods – fats and oils, fatty acids, phospholipids and derived lipids. Chemical and physical properties of natural fats and oils. Flavour changes in fats and oils, Determination of lipids, auto oxidation of unsaturated fatty acids, pro-oxidants, and antioxidants in foods. Methods of measurement of changes in food lipids. Hydrogenation and inter-esterification of lipids. Proteins in foods. Physical and chemical properties of proteins. Nature and denatured proteins, gel formation. Pure proteins from some foods; plant proteins, animal proteins used as food e.g. gluten of wheat, casein of milk, whey proteins.
Food carbohydrates, monosaccharides, disaccharides, oligosaccharides and polysaccharides. Pectic substances and plant hydrocolloids. Changes of carbohydrate on cooking – gelatinization retrogradation, modifications of starches and applications of modified starches. Enzyme systems important to food quality and application in the food industry. Browning reactions. Enzymes and non-enzymic browning reactions – Nature, occurrence and inhibition. Vitamins and Natural pigments in food; water soluble and fat soluble vitamins, physical and chemical properties of vitamins and their stability in foods. Food flavours and additives and their roles in foods and significance in organoleptic analysis.