3. Students will enter the class with a basic knowledge of chemistry and leave understanding how it applies to food.
Goal of this class
4. Understanding the important chemical basis of food quality.
Additional requirement: free from toxic materials food in the first of necessity to the people
Food chemistry: is involved not noly in elucidating the composition of the raw materials and end-products, but also with the changes which occur in food during its production, processing, storage and cooking.
Introduction
Foods: are materials which, in their naturally occurring, processed or cooked forms, are consumed by humans as nourishment and for enjoyment.
Biochemistry: to study the mechanism of synthesis of protein, carbohydrates, lipids, etc in living tissues.
Water
inant
constituent in many foods. As a medium water supports chemical reactions and it is a direct reactant in hydrolytic processes. Removed of water from food or binding it by increasing the concentration of common salt or sugar retards many reactions and inhibits the growth of microorganisms, thus improving the shelf lives of a number of foods.
Nourishment: the nutritional value Enjoyment: the hedonic value 、visual appeal、
smell、taste and texture, which interact with the senses.
Convenience foods: according to properties which determine handling
A food in which an individual reaction dominates can be made.
A given compound is thus not restricted to any one food or group of foods.
Then focus on chemical processes in individual foods.
Owen Fennema, 1996
Goal of this class
1. Understand foods as mechanistic, chemical systems.
2. All the phenomena observed in preparing food can, in principle, be understood in classically chemical terms. Understanding how chemical systems behave enables us to better control them to meet our many needs.
5. Successful students will develop a conceptual framework to understand unfamiliar phenomena in terms of food chemistry.
6. Achievement of these goals requires both an accumulation of facts and the development of an analytical approach to food quality.
Course Objectives
It is desirable to establish an analytical approach to the chemistry of food formulation, processing and storage stability, so that facts derived from the study of one food or model system can enhance our understanding of other products.
Food chemistry
Food chemistry Belitz٠Grosch Springer Second Edition 1999
Food chemistry Owen Fennema 3rd ed., Marcel Dekker, New York
Principles of Food Chemistry John deMan, 3rd edition, Aspen Publishers Inc., Gaithersburg, Md.
Desired and undesired reactions: compositional analyses( detection, isolation and structural characterization of food constituents)
The reactions of a single constituent or of a simple mixture