Course overview
This course will introduce the chemistry associated with the structure and functions of major food components and systems. The course will further introduce modern analytical techniques for quantitative food analysis and develop practical knowledge in using these methods. Analysis: Introduction to theory and practice of simple analytical methods specific to food industry. Sampling methods to enable analysis of foods and statistical treatment of analytical data. Food Composition: Chemistry of macronutrients including carbohydrates, proteins and lipids and the basic food formulations (emulsions, foam, gels). Fundamentals reactions and interactions of food components.
Course learning outcomes
- Describe the chemical properties of food components (water, carbohydrates, proteins, lipids, minerals, and vitamins) and systems (emulsions, foams, gels).
- Relate the properties and structures of chemical components and ingredients to food function.
- Suggest appropriate sampling methods for a range of complex chemical analyses.
- Perform a selection of standard quantitative analyses.
- Use simple statistical procedures to assess the relevance of analytical data
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