INTRODUCTION:

Course Objectives
General Objective:

At the end of the semester, the student

should have developed a deeper
understanding of the properties and
behavior of food macromolecules during
post-harvest handling, preparation,
processing, storage and distribution.
 Specific Objectives:
Upon completion of the course, the
student should be able to:
1. Relate food chemistry with the other
areas of food science and technology;
2. Describe the role played by food
chemistry in food science and technology,
and discuss its role in the promotion of the
welfare of the individual, the family and the
society;
 3. Discuss the properties and behavior
of the macromolecules in food under varied
conditions;
4. Describe the major chemical reactions
occurring in food during processing and
storage;
5. Discuss the effects of various methods
and conditions of processing on major food
components, and on the quality and
storage properties of foods;
6. Explain the role of each macromolecule
in the manufacture and storage of foods;
7. Relate properties and behavior of the
macromolecules with sensory and
nutritional attributes of foods; and
8. Assess the impact of recent advances in
food chemistry on the family, the society
and the local food industry.
 Course
Requirements

Quizzes and Long Exams

Periodic Exams
Research Work
Laboratory Reports
 Overview of the Course

Food Chemistry – concerned with the

composition of food and the changes
that it undergoes during processing and
under storage. The topics includes
basic chemical composition, structure
and properties of foods and the
chemistry of changes occurring during
food preparation, processing, storage
and utilization.
 Nature of Food Chemistry
•Concerned about food that exist throughout the world
In underdeveloped regions – population is involved
in food production
In developed regions – food production is highly
mechanized and efficient
oSmall portion of the population is involved in
food production
oFood is available in abundance; much of it is
processed or has been altered by addition of
chemicals.
oConcern is directed mainly to the effects of
processing and added chemicals on the
wholesomeness, nutritive value, and quality of
food.
Food Science – an interdisciplinary
subject involving primarily, bacteriology,
chemistry, and engineering.

Food chemistry – science that deals with

the composition, structure, and properties
of foods and the chemical changes it
undergo.
- Intimately related to chemistry,
biochemistry, physiological chemistry,
botany, zoology, and molecular biology.
 Food chemist
•Relies on his knowledge of the
aforementioned sciences
•Concerned primarily with biological
substances that are dead or dying ( post
harvest physiology of plants, post
mortem physiology of muscle) and are
exposed to a wide range of
environmental conditions.
•Concerned with the chemical properties
of disrupted food tissues, single-cell
sources of food.
 Grading System (Passing Grade, 50%)
Lecture
Quizzes 40%
Periodic Exams 30%
Attitude/Attendance 10%
Research Work/Project 20%
Laboratory
Experiments/Written Reports 30%
Periodic Exams 30%
Pre/Post Lab Quizzes 30%
Manipulative Skills 10%
Mid-Term/Final Term Grade = 70% Lec + 30%Lab
Final Grade = 50% MTG + 50% FTG
 History of Food Chemistry

•Acquired identity only in 20th century

1. Carl Wilhelm Scheel (1742-1786) – Swedish
pharmacist; discovered chlorine, glycerol and
oxygen; isolated and studied the properties of
lactic acid (1780); prepared mucic acid by
oxidation of lactic acid; devised a means of
preserving vinegar by heat (1782); isolated citric
acid from lemon juice (1784) and goose berries
(1785); isolated malic acid from apples (1785);
tested20 common fruits for citric, malic, and
tartaric acids (1785).
2. Antoine Laurent Lavoisier (1743-1792)
– French chemist; established the
fundamental of combustion organic analysis;
first to show a balanced equation for
fermentation process; made the first attempt
to determine the elemental composition of
alcohol (1784); presented one of the first
papers on organic acid of various fruits
(1786).
3. (Nicolas) Theodore de Sausure (1767-
1845) – French chemist; formalized and
clarified the principle of agricultural and food
chemistry; studied CO2 and O2 changes
during plant respiration (1804); studied the
mineral contents of plants by ashing, and
made the first accurate elemental analysis of
alcohol (1807).
3. (Nicolas) Theodore de Sausure (1767-
1845) – French chemist; formalized and
clarified the principle of agricultural and food
chemistry; studied CO2 and O2 changes
during plant respiration (1804); studied the
mineral contents of plants by ashing, and
made the first accurate elemental analysis of
alcohol (1807).
4. Joseph Louis Gay-Lussac (1778-1850)
& Louis-Jacques Thenard (1777-1857) -
devised the first method for quantitatively
determining the percentages of carbon,
hydrogen, and nitrogen in dry vegetable
substances; (their oxidative combustion
technique, however, did not provide a
procedure for estimating the quantity of
water formed.
5. Humpry Davy (1778-1829) – isolated the
elements K, Na, Ba, Sr, Ca, and Mg in the
years 1807 and 1808. Author of the book
“Elements of Agricultural Chemistry”, 1813.

6.Jacob Berzelius (1779-1848): Swedish

chemist & Thomas Thomson (1773-1852):
Scottish Chemist – their works resulted in
the beginnings of organic formulas, “without
which organic analysis would be a trackless
desert and food analysis an endless task”.
7. Von Liebig (1803-1873); studied vinegar
fermentation and showed that acetaldehyde was
an intermediate between alcohol and acetic acid.
He classified food as either nitrogenous or non
nitrogenous. He perfected the methods for
quantitative analysis of organic substances.

8. William Beaumont (1785-1853) – American

Army Surgeon. Performed classic experiments
on gastric digestion
 Review of basic biochemical concepts

A.Percent Composition – is an expression of

composition which gives the number of parts per
hundred of the sample. This can be express in
the following:
a.Mass Percent (w/w) = mass solute X 100%
mass solution
b. Vol Percent (v/v) = volume solute X 100%
volume solution
c. Mass/Vol Percent = mass solute, g X 100%
(w/v) volume soln, mL
B. Molar Concentration or Molarity – number of
moles of solute in one Liter of solution or
millimoles solute per milliliter of solution.

Molarity (M) = amount (mol) of solute

volume (L) of solution
n mass
M = ------- n = -------------
v Molar Mass
C. Molality (m) – the number of moles of solute
dissolved in 1 kg (1000 g) of solvent – that is,

Molality (m) = amount (mol) of solute

mass (Kg) of solvent
D. Density and Specific Gravity
Density – The mass of a substance per unit
volume. In SI units, density is expressed in units
of kg/L or g/mL.
mass
d = ------------
volume
Specific Gravity – The ratio of the density of the
substance to the density of water at the same
temperature. Dimensionless (not associated with
units of measure).
density of substance
Sp. gravity = ----------------------------------
density of water
E. Neutralization – involves the
reaction of acids with bases. One
equivalent weight of acid will neutralize
one equivalent weight of base.
Na x Va = Nb x Vb