Syllabus For The Subject Principles of Food Science

 PRINCIPLES OF FOOD SCIENCE

1. Water

 

Physical Properties of Water and Ice

Structure of the Water Molecule

Sorption Phenomena

Types of Water

Freezing and Ice Structure

Water Activity and Food Spoilage

Water Activity and Packaging

Water Binding of Meat

Water Activity and Food Processing

 

2. Lipids

Introduction

Shorthand Description of Fatty Acids and Glycerides

Component Fatty Acids

Component Glycerides

Phospholipids

Unsaponifiables

Autoxidation

Photooxidation

Heated Fats – Frying

Flavor Reversion

Hydrogenation

Interesterification

Physical Properties

Fractionation

Cocoa Butter and Confectionery Fats

Emulsions and Emulsifiers

Novel Oils and Fats

Fat Replacers

 

 

3. Proteins

Introduction

Amino Acid Composition

Protein Classification

Protein Structure

Denaturation

Nonenzymic Browning

Chemical Changes

Functional Properties

Animal Proteins

Plant Proteins

 

 

4 . Carbohydrates

Introduction

Monosaccharides

Related Compounds

Oligosaccharides

Polysaccharides

Dietary Fiber

 

 

5. Minerals

Introduction

Major Minerals

Trace Elements

Metal Uptake in Canned Foods

 

 

6. Color

Introduction

CIE System

Munsell System

Hunter System

Lovibond System

Gloss

Food Colorants

 

 

7. Flavor

Introduction

Taste

Odor

Description of Food Flavors

Astringency

Flavor and Off-Flavor

Flavor of Some Foods

 

8. Texture

Introduction

Texture Profile

Objective Measurement of Texture

Different Types of Bodies

Application to Foods

Textural Properties of Some Foods

Water Activity and Texture

 

9. Vitamins

Introduction

Fat-Soluble Vitamins

Water-Soluble Vitamins

Vitamins as Food Ingredients

 

 

10. Enzymes

Introduction ..

Nature and Function

Hydrolases

Oxidoreductases

Immobilized Enzymes

 

 

11. Additives and Contaminants

 

Introduction

Intentional Additives

Incidental Additives or Contaminants

 

 

12. Regulatory Control of Food Composition, Quality, and Safety

Historical Overview

Safety

U.S. Food Laws

Canadian Food Laws

European Union (EU) Food Laws

International Food Law: Codex Alimentarius

Harmonization

 

Appendices

Appendix A. Units and Conversion Factors

Appendix B. Greek Alphabet

Index