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Module Code - Title:

FT4428 - ADVANCED FOOD CHEMISTRY

Year Last Offered:

2021/2

Hours Per Week:

Lecture

3

Lab

0

Tutorial

1

Other

0

Private

6

Credits

6

Grading Type:

N

Prerequisite Modules:

Rationale and Purpose of the Module:

To provide an advanced course in Food Chemistry To develop a comprehensive understanding of the relationships between food characteristics and their molecular basis.

Syllabus:

Detailed treatment of the chemistry of lipids, carbohydrates and proteins in food systems. Analytical techniques. Relationships between structure and function.Industrial modification of lipids; oxidative rancidity and its control. Emulsification. Non-enzymatic browning and caramelisation reactions. Natural and chemically modified polysaccharides. Roles of proteins in gelation, dough formation, foaming, texture formation, etc. Effects of processing and storage.

Learning Outcomes:

Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)

Outline the functional properties of foodÆs main components (i.e. lipids, carbohydrates and proteins). Associate fatty acid and triglyceride composition with physical and chemical properties of fats and oils. Examine the structure-function relationship of carbohydrates in foods. Recognise the mechanisms involved in the major chemical reactions that occur during food processing and storage (i.e. lipid oxidation and non-enzymatic browning reactions). Review techniques for analysis of the main components and chemical reactions in foods. Describe methodologies for modifying properties of lipids and carbohydrates in foods. Discuss environmental factors that influence the functional properties of proteins. Deliver an oral presentation on a relevant scientific paper.

Affective (Attitudes and Values)

N/A.

Psychomotor (Physical Skills)

N/A.

How the Module will be Taught and what will be the Learning Experiences of the Students:

Research Findings Incorporated in to the Syllabus (If Relevant):

Prime Texts:

S. Damodaran, O.R. Fennema and K. Parkin (2007) Fennemas Food Chemistry, 4th Edition , CRC Press
Belitz, H.D., Grosch, W. and Schieberle, P (2004) Food Chemistry, 3rd Rev. , Springer
Coultate T.P. (2002) Food: The Chemistry of its Components, 4th Ed , Cambridge, The Royal Society of Chemistry.

Other Relevant Texts:

Programme(s) in which this Module is Offered:

Semester - Year to be First Offered:

Spring - 09/10

Module Leader:

ioannis.zabetakis@ul.ie