SRM INSTITUTE OF SCIENCE AND TECHNOLOGY

Department of Food Process Engineering

FSR2001 Advanced Food Chemistry
Lesson Plan

Sub. Code: FSR2001 Semester: I

Title: Advanced Food Chemistry Year: 2018

Class Time Table

Day order Hours Timing

III 3 9:45am - 10:35 am
V 1&2 8:00am-9:40 am

Faculty Details

Section Name Office E-mail ID

M.Tech (Food Dr. R.Preetha B 609 School of preetha.r@ktr.srmuniv.ac.in
Safety and Bioengineering,
Quality
Management) - I
Semester

REFERENCE BOOKS

1. Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema. 2007. Food

Chemistry, 4th Edition (Food Science and Technology). CRC Press, New York.
2. H.-D. Belitz, Werner Grosch, Peter Schieberle. Food Chemistry 4th
Revised and extended Edition, 2009. Springer Publications. The Netherlands.
3. Connie M. Weaver, James R. Daniel. 2003. The Food Chemistry
4. Laboratory: A Manual for Experimental Foods, Dietetics, and Food
Scientists, Second Edition, CRC Press. London.
 5. 4. John, M. de Man. 2009. Principles of Food Chemistry, Third edition.
Aspen Publishers
6. 5. H.K. Chopra, P.S Panesar. Food Chemistry. Narosa Publishing House

Assessment Details:

Cycle test I : 10marks

Cycle test I : 10 marks
Surprise Test : 5marks
Assignment/Quiz : 5 marks
Practical’s :15 marks

Test Schedule

S. No Test Portion Duration (min)

1 Cycle Test-I 1 & 2 unit 100
2 Cycle Test-II 3, 4 & 5 Unit 180

Outcomes
Students who have successfully completed this course will have full understanding of the
following concepts

Course objective Course outcome

To learn Food Chemistry for food After completing this course

safety
To understand the changes in
chemistry of food during processing
To strengthen the knowledge about
food chemistry for better management of food
processing
students get knowledge about application
of Food Chemistry in food industry
Will get an idea to develop new
food products after considering nutritional/
health aspect.
Would have gained knowledge
about Technical aspects of food chemistry
that has to be considered during food
processing
Detailed Session plan for theory:

Sl.No. Topics to be covered No. of Reference Teaching Testing

Hours methods method
1. Physical and Chemical 2 4 BB QA
Properties of Water
2 Water activity: principles, 3 4&5 PPT GD
Measurement, control,
effects.
3. Acid-base chemistry of 1 5 PPT GD
foods and common
additives.
4. Drinking and Packaged 3 E resourses BB + GD
water quality-Indian, Seminar
WHO and APHA by
standards. students
–
5. Physical properties of 4 4 PPT GD
proteins in relation to
protein structure,
6. Proteins -Analytical 3 4 BB GD
methods,
7. Proteins Characterization 2 4 PPT GD
and-Functional properties.
9. Lipids - Content and role 2 4 RA/PPT GD
in foods, Chemical,
nutritional and physical
properties,
10. Lipids: Analytical 2 4 PPT GD
methods,
11. Lipids: Chemical, 2 4 PPT GD
nutritional and physical
properties
12. Processing of fats and 2 1&2 PPT GD
oils.
13. Rancidity 1 4&5 BB GD
14 Carbohydrates - 2 4&5 BB GD
Introduction Basic
chemistry of
Carbohydrates

15. - Simple sugars, sugar 2 4&5 PPT GD

derivatives, sweetners,and
oligosaccharides
16. Sugar derivatives: sugar 1 4&5 BB GD
alcohols, glycosides, etc.
17 Polysaccharides - Basic 2 4&5 PPT GD
structures and properties:
starches, modification
techniques,
18 celluloses, gums, 1 2&4 PPT QA
19 Dietary fiber: 1 4&5 PPT QA
components, properties,
analysis.
20 Effects of food 1 4&5 BB QA
processing:

21 chemical, functional & 3 4&5 BB&PPT GD

nutritional properties of
proteins, changes
occurring in Lipids and
carbohydrates.

22 Browning and related 2 4&5 PPT GD

reactions,

23 Acryl amide 1 RA RA GD
formation in foods
24 Furan 1 RA RA GD
formation in foods
25 Seminar by students -Case 1 R- - QA
study Acryl amide and
Furan
formation in foods

Note:

• BB- Black Board

• PPT- Power point presentation
• RA – Research articles
• QA- Question and Answer
• GD- Group discussion
Session Plan for Practical:

Session Topics to be Time Reference Teaching Testing

No Covered (hours) Methods Method
1 Estimation of 3 Laboratory Practical Performance,
proteins in pulses Manual Discussion
by Lowry’s method
2 3 Laboratory Practical Performance,
Estimation of
Manual Discussion
Ascorbic acid
sample in
vegetables
3 Determination of 3 Laboratory Practical Performance,
carotenoids in Manual Discussion
vegetables
4 Determination of 3 Laboratory Practical Performance,
proteins in pulses Manual Discussion
using Kjeldhal’s
method
5 Estimation of 3 Laboratory Practical Performance,
Starch in potato Manual Discussion
and sweet potato
by anthrone
reagent
6 Identification of 3 Laboratory Practical Performance,
triglycerides and Manual Discussion
free acid in
sunflower oil using
TLC
7 Estimation of 3 Laboratory Practical Performance,
antioxidant by Manual Discussion
DPPH method
8 Determination of 3 Laboratory Practical Performance,
chlorophyll in Manual Discussion
vegetables
9 Estimation of 3 Laboratory Practical Performance,
Vitamin C in Manual Discussion
citrus fruits
10 Estimation of 3 Laboratory Practical Performance,
water activity in Manual Discussion
the sample

Reference: Laboratory Manual for Advanced Food Chemistry