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Lecture 1

The document outlines the course structure for Food Chemistry (FD-207) for second-year Food Engineering students, detailing learning outcomes, course content, and assessment methods. Key topics include the chemical composition of foods, food additives, toxicological concepts, and nutritional value. It also lists required textbooks and reference materials for the course.

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aisha anwar
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34 views6 pages

Lecture 1

The document outlines the course structure for Food Chemistry (FD-207) for second-year Food Engineering students, detailing learning outcomes, course content, and assessment methods. Key topics include the chemical composition of foods, food additives, toxicological concepts, and nutritional value. It also lists required textbooks and reference materials for the course.

Uploaded by

aisha anwar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Food Chemistry

FD-207

Fall Semester 2025


Second Year Food Engineering
Batch 2024
Lecture 1

Dr. Jawaad Ahmed Ansari


[email protected]
Course Learning Outcomes
Taxonomy Marks
S.NO Course Learning Outcomes (CLO) Domain PLO Sessional Final
Level Mid
Explain properties and chemical structure of food
components, including macro and micronutrients,
1 and their role and interaction in raw food systems Cognitive 2 1 12 5 40
and food processing.

Describe basics of food additives and its


2 application in food system. Cognitive 2 1 6 5 10

Demonstrate the classes and risk associated with


3 food toxins and their control. Cognitive 3 12 2 5 10

Present the application of Food Additives in


different Food industries
4 Affective 3 10 5
• Chemical Composition of Foods:
Carbohydrates, proteins, lipids, water, vitamins, minerals,
phenolic compounds and pigments.

• Food Additives:
Preservatives, colorants, antioxidants, sweeteners,
emulsifiers.

• Toxicological concepts:

Course Content Contaminants and evaluation of metals, radionucleides, plant


protective agents, hormones, antibiotics mycotoxins,
polycyclic aromatic hydrocarbons and toxic compounds
naturally found in foods.

• Nutritional value of food:


Calorific value and pH of food.
Sessional Assessment

Assessment Type Marks


Quizzes 15
Mid term 20
Presentation/Group Discussions 05
Total Sessional Marks 40
Books

Text Book:
• Food Chemistry, H.D Belitz, 4th Revised and
Extended Edition, 2009, Springer.

Reference Books
• Fennema’s Food Chemistry: Damodaran,
Srinivasan; Fennema, Owen R.; Parkin, Kirk
Lindsay,: Fifth Edition: 2017: CRC Press.
• Principles of Food Chemistry: John M.
deMan, John W. Finley, W. Jeffrey Hurst,
Chang Yong Lee,: 4th Edition: 2018: Springer
International Publishing
Food Chemistry

• Foods are material which in their naturally


occurring, processed or cooked forms are
consumed by humans for nourishment and for
enjoyment.
• Food chemistry is the study of components and
decomposition mechanism in non-living
materials or tissues, i.e.; the study of chemical
changes that occur post-harvest
• Food chemistry is the systematic evaluation and
understanding of water, CHOs, lipids , proteins,
minerals and vitamins as they undergo chemical
interaction/reaction during the harvest,
processing, storage, and distribution of foods.

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