Food Chemistry

NUTR 313 – Food Chemistry.                     

COURSE INFORMATION
Course Title:                Food Chemistry.                     
Code:                          NUTR 313.
Hours:                         Lec – 2 Hr.    Lab – 2 Hrs.        Cln – 0 Hr.         Cr. Hr.  – 3.
Prerequisite:                CHEM 215
Level/Semester:           2nd   level – Fall
Department offering the course:    Nutrition & Dietetics - Faculty of Health Sciences.

COURSE DESCRIPTION:
The course includes the chemical composition of foods, food composition tables and how the composition can affect the physical and sensory properties of food and consequently their acceptability or rejection by the consumer. The course discusses the chemical changes in the composition of food under various circumstances such as storage or processing.

COURSE AIM:
The course includes the chemical composition of foods, food composition tables and how the composition can affect the physical and sensory properties of food and consequently their acceptability or rejection by the consumer. The course discusses the chemical changes in the composition of food under various circumstances such as storage or processing.

TEACHING AND LEARNING METHODS:
Lectures.
Experimental work
Class discussion

LIST OF REFERENCES:
Belitz HD, Grosch W, Schieberie P. Food Chemistry, 4th edition. USA: Springer, 2009.
Fennema’s Food Chemistry, fourth edition, edited by S. Damodaran, K.L. Parkin, and O. R. Fennema, 2007
DeMan, John M., Principles of Food Chemistry, Food Science Text series, 1999

Students are advised to visit web pages related and which are not limited to:
Food chemistry journal
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2908954/
http://www.springer.com/978-0-387-69939-4
The Polysaccharides, G.O. Aspinall (ed.), Academic Press, London, 1985
Carbohydrate Chemistry for Food Scientists, R.L. Whistler, J.N. BeMiller, Eagan Press, St. Paul, USA, 1997, Pearson education, 2013
Chemistry of fatty acids, Charlie Scrimgeour, Bailey’s Industrial Oil and Fat Products, Sixth Edition,
Food Ingredients and Colors .International Food Information Council (IFIC) and U.S. Food and Drug Administration. November 2004; revised April 2010. Page last updated May 23,2011.