On completion of this subject the student should be able to:
1. Understand the structure of major food constituents;
2. Understand the chemistry and functional properties of major food constituents;
3. Understand the structure and properties of hydrocolloids;
4. Explain certain chemical reactions in food.
Naturally occurring constituents of foods, their structure, chemical and physical properties and significance; Properties and uses of pectins, alginates, gums, starches and other hydrocolloids.
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.
Potter, N. N., Hotchkiss, J. H., Food science, Kluwer Academic, New York, USA, 1998.
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
