Food Chemistry NUTR 1302

Course description:

The course will deal with the chemistry of the principal components of foods, their properties and interactions, and the changes that occur during processing, storage, and utilization. 
Also including, the chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors), direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc. also considering the Palestinian food standards.  

Course Aims:

  • Students will be able to recognize and understand the food components and the major chemical reactions occurring in foods during processing, storage, utilization and handling.
  • To provide an understanding of the chemical function and properties of major food components.
  • To provide an understanding of the chemical interactions of food components and their effects on sensory and nutritional quality, functional properties, and safety of foods.  
  • To Provide an understanding of the chemical basis of food preservation and the effects of processing and storage on food  quality.
  • Familiarize the student with common analytical and experimental methods used in the study of the major food components.
  • Examine the basis of food chemistry-related issues in food safety, regulation and current events.   

Course outcomes:

Upon completion of this course, the student should be able to:
  • Recognize both major and minor food components.
  • Recognize the important reactions in food chemistry and their consequences on food quality.
  • Understand the sensory evaluation of the food.
  • Know the major food contaminants.
  • Recognize the characteristics of milk, dairy products, meat, eggs, fish, edible fat and oil cereals and cereal products, legumes, soft drinks…etc.
  • Recognize the constraints of conducting food chemistry evaluation in Palatine, andhow to coup with them.