Food Chemistry

The course covers a broad range of subjects related to foods including basic scientific principles to food systems and practical applications.   Food chemistry deals with the chemical, physical and functional properties of food constituents and the chemical changes these constituents undergo during handling, processing and storage including those that limit food shelf life. Food chemistry is a major aspect of Food science, that is an interdisciplinary subject in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods from a consumer and sustainability perspective. The aim of the course is to provide the students with a deep understanding of how food components contributes to overall quality of foods; and to enable students to evaluate and explain how the highly complex nature of food may result in a multitude of desired and undesired reactions which are controlled by a variety of parameters.