1.

FST 2201 FOOD CHEMISTRY II

2. COURSE INSTRUCTOR
Mr. George W. Kulaba [B.Sc. Chemistry; M.Sc. Chemistry; PGDE; PGDCS.]

3. COURSE TYPE
Core course for Year II B.Sc. Food Science & Technology

4. COURSE STRUCTURE
Course is 3 credit units (3 CU): 2 lecture hours and 2 practical hours per week for 15 study weeks; [i.e. 30 lecture
hours & 30 practical hours equivalent to 45 contact hours].

5. COURSE DESCRIPTION
Chemical changes resulting from processing: Lipid deterioration, anti-oxidation and flavour reversion, gelation,
protein de-naturation, browning. Syrups: solubility and crystallization. Starch in foods: Granules, chemical aspects of
pasting behaviour, starch modification. Toxic constituents and anti-nutrients in foods and their elimination.

6. COURSE OBJECTIVES
At the end of the course, students should be able to:

1. Develop an understanding of how individual food components contribute to the overall quality of foods and discuss
the relationship between chemical and physical composition and function of macro- and micro-components in food.

2. Achieve an understanding of the chemical changes that take place with food components during processing and
storage.
 Describe physical and chemical changes that food components undergo during processing and storage.
 Recognize reactions and mechanisms important in food chemistry.

3. Design and conduct experiments and interprete data to understand important food chemistry principles i.e.
develop skills for experimenting with food systems and to test various approaches for manipulating the chemical
and/or functional properties of foods.

 Test the foods using various analyses and compare and contrast how ingredients, processing, storage
influence the finished products and explain each test performed in the laboratory as to why, how, and when
they are used, and for what products.
 Acquire technical data and information for inclusion in a laboratory notebook while performing laboratory
experimentation; analyze the information by tabulating data, performing calculations and statistical
analyses, and presenting graphic interpretation; document laboratory exercises by submitting reports in a
standard journal format; develope ability to present written information of a scientific nature combined with
the hands-on experiences.

4. Apply basic principles of food chemistry to discuss the effects of processing and storage on food composition,
safety and quality.

 Integrate chemistry and biochemistry principles into real-world food science and nutritional problems.
 Explain how ingredients, food components, processing, storage, etc. influences the quality, sensory, and
physical and chemical parameters of finished food products.
 Compare and contrast various food processing operations on the chemical changes of food components as
they relate to food quality, nutrient composition and safety.
3. Recommended reading list
1. Fennema O.R. 1996. Food Chemistry. Marcel Dekker Inc. New York.
2. Wong, D.W.S. 1989. Mechanism and theory in food chemistry. AVI, New York.

3. Christen, G.L. and Smith, J.S. 2000. Food Chemistry: Principles and Applications, Science Technology
System, West Sacramento, CA. USA.
4. DeMan, J.M. 1999. Principles of Food Chemistry. Aspen Publishers, Gaithersburg, MD.
5. Belitz, H.D., Grosch, W. and Schieberle. 2004. Food Chemistry, 3rd edition, Springer Verlag, Berlin,
Heidelberg
6. Miller, D. D. 1998. Food Chemistry: A laboratory manual. John Wiley & Sons. Inc.: New York, USA.
7. Coultate, T. P. 2002. Food - The Chemistry of its Components, 4th Ed. Royal Society of Chemistry: London.
8. Charley, H. and Weaver, C. 1998. Foods: A Scientific Approach. 3rd edition, Merrill, Upper Saddle River,
N.J.
9. Official Methods of Analysis, current ed. A.O.A.C. Association of Official Analytical Chemists, Arlington, VA.
10. United States Department of Agriculture. 2002. Nutrient Data Laboratory. (online). (www.usda.gov.).
11. Sikorski, Z. E. 1996. Chemical and Functional Properties of Food Components. Technomic Publishing Co,
(Tech).
12. C.E. Meloan and Y. Pomeranz. 1973. Food Analysis Laboratory Experiments. AVI Publishing Company,
Westport.
13. Walstra, P. 2003. Physical Chemistry of Foods . Marcel Dekker Publishing, New York

4. COURSE CONTENT, METHODS OF INSTRUCTION, TOOLS AND EQUIPMENT REQUIRED

TOPIC CONTENT METHOD OF TOOLS /

INSTRUCTION / EQUIPMENT
Time allocated NEEDED
1. Overview of chemical  Quality and safety attributes of food and Interactive lecture, Chalkboard
changes and alterations possible alterations audio/visuals, /White board;
in quality and safety  Desirable and undesirable changes small and large LCD projector
attributes of food during  Chemical basis: Cause – and – effect group directed and Computer for
handling, processing relationships discussions and power point
and storage  Factors governing the stability of foods during writing presentation
handling, processing and storage. assignments
 Chemical interactions among major food (3 hrs).
constituents.

2. Lipid deterioration  Overview of lipid structure Interactive lecture, LCD projector

 Hydrolytic rancidity audio/visuals, and Computer for
 Oxidative rancidity small and large power point
 Autooxidation group directed presentation;
 Antioxidation discussions and Lab equipment,
 Flavour reversion writing materials and
assignments/exerc chemicals for
 Thermal decomposition
ises (9 hrs); experiments
 Radiolysis of lipids
Experimentation
 Chemistry of frying and Laboratory
exercises (6 hrs);
Seminar topics
3. Processing – induced  Overview of protein structure Interactive lecture, LCD projector
chemical changes in  Stabilizing forces in protein structure audio/visuals, and Computer for
proteins  Functions of proteins small and large power point
 Denaturation group directed presentation;
 Denaturing agents discussions and Lab equipment,
 Possible results of Denaturation writing materials and
 Gelation assignments/exerc chemicals for
ises (6 hrs); experiments
 Protein–stabilized emulsification and foaming
Experimentation
 Alkali degradation
and Laboratory
 Heat–induced formation of isopeptides exercises (3 hrs);
 Reaction with carbonyl compounds Seminar topics
 Reaction with products from lipid oxidation.
 Photo-oxidation of Proteins

4. Processing–induced  Nonenzymatic Browning Interactive lecture, LCD projector

changes and reactions 􀁺 Caramelization audio/visuals, and Computer for
involving carbohydrates 􀁺 Flavoring caramelization small and large power point
(sugars and starch) in 􀁺 Caramel pigments group directed presentation;
foods 􀁺 Maillard browning discussions and Lab equipment,
􀁺 Why worry about Maillard writing materials and
browning? assignments/exerc chemicals for
􀁺 Maillard browning reaction ises (9 hrs); experiments
variables Experimentation
􀁺 Control of browning and Laboratory
􀁺 Practical examples of the effect of exercises (3 hrs);
Maillard browning Seminar topics
 Chemical structure of starch and starch
granules
 Chemical aspects of granule gelatinization
and pasting behaviour.
 Retrogradation and staling
 RVA graphs of different starches
 Factors affecting gelatinization,
retrogradation, and gel formation
 Modified starches
􀁺 Waxy
􀁺 Pregelatinized
􀁺 Acid modified (thin boiling)
􀁺 Cross-linked
􀁺 Derivatized
 Starch degrading/debranching enzymes
 Syrups: Solubility, Crystallisation, Corn syrup
manufacture
5. Effects of processing  Definitions: Colour, colourant, hue pigment Interactive lecture, LCD projector
and handling conditions  Types of pigments and their food sources audio/visuals, and Computer for
on inherent food  Meat pigments (myoglobin and myoglobin small and large power point
colourants derivatives) group directed presentation;
 Plant pigments discussions and Lab equipment,
􀁺 Chlorophyll writing materials and
􀁺 Anthocyanins assignments/exerc chemicals for
ises (9 hrs); experiments
Experimentation
and Laboratory
exercises (6 hrs);
Seminar topics
6. Enzymes in food  Factors Influencing Enzyme Activity Interactive lecture,
processing, food quality 􀁺 Temperature audio/visuals,
and safety 􀁺 pH small and large
􀁺 Water activity group directed
􀁺 Ionic Strength discussions and
􀁺 Chemicals writing
– Chelating agents assignments/exerc
– Reducing agents ises (3 hrs);
 Enzymes in Food Processing Experimentation
􀁺 Polyphenoloxidase and Laboratory
􀁺 Pectic enzymes exercises (6 hrs);
􀁺 Amylases Seminar topics
􀁺 Lipolytic enzymes
􀁺 Lipoxygenase
􀁺 Peroxidase
􀁺 Ascorbic acid oxidase
􀁺 Antioxidant enzymes
 Desirable and undesirable changes in quality
 Stopping enzymatic brownining in fruits and
vegetables

7. Toxic constituents  Definitions: Toxicant, toxin, poison, toxicity, Interactive lecture, Chalkboard
and anti-nutrients in antinutrient audio/visuals, /White board;
foods and their  Major inherent toxicants in plant foodstuff small and large LCD projector
elimination 􀁺 Types group directed and Computer for
􀁺 Their chemical nature discussions and power point
􀁺 Main food sources writing presentation
􀁺 Major toxicity symptoms assignments/exerc
􀁺 Mode of action (mechanism of ises (6 hrs);
toxicity) Seminar topics
􀁺 Means of elimination.
 Anti-nutrients

8. Review and seminar  Assigned seminar topics in groups of 3 to 5 Oral group Chalkboard
students (team work) presentations and /White board;
 Review summary submission of LCD projector
written group and Computer for
reports by power point
 learners; presentation; Flip
Discussions ; charts
Questions and
answers(6 hrs)

5. SUMMARY OF TIME NEEDED

Interactive lectures covering theory 45 hrs

Laboratory, Seminar 30 hrs

6. OVERALL COURSE EVALUATION

Continuous Assessment Test 20%

Class practicals, exercises, Write-ups 20%
University examination 60%