On completion of this subject the student should be able to:
1. Explain the role and functionality of food additives, their synthesis, modification and extraction;
2. Discuss the uses of food, additives in foods,
3. Explain role and functionality of enzyme systems in foods and their uses;
4. Understand of major chemical reactions in foods and between foods and enzymes;
5. Understand the interactions between food components.
Browning reactions: enzymatic and non-enzymatic, colloidal systems and emulsions; The role and functionality of food ingredients such as acidulants, phosphates, modified starches, gums, emulsifiers, food additives and other functional components in relation to the formulation of food products, food enzymes.
Fennema, O. R., Damodaran, S., Parkin, K., Fennema’s food chemistry, Taylor & Francis, Boca Raton, USA, 2007.
Coultate, T., Food: the chemistry of its components, Royal Society of Chemistry Publishing, Cambridge, UK, 2009.
Gunstone, F. D., The chemistry of oils and fats: sources, composition, properties, and uses, CRC Press, Boca Raton, USA, 2004.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
