CHE 419 – Food Chemistry
COURSE PARTICULARS
Course Code: CHE 419
Course Title: Food Chemistry
No. of Units: 2
Course Duration: Two hours of theory for 15 weeks.
Status: Compulsory
Course Email Address: che419@gmail.com
Course Webpage: http://www.fwt.futa.edu.ng/courseschedule.php?coursecode=CHE%20419
Prerequisite: NIL
COURSE INSTRUCTORS
Professor I.A.Amoo
Room 2,Food Chemistry Research Laboratory
Dept. of Chemistrys
Federal University of Technology, Akure, Nigeria.
Phone: +2348034016068
Email: iaamoo@futa.edu.ng
Dr (Mrs) O.Aletor
Obakekere Chemistry organic Laboratory
Dept of Chemistry
Federal University of Technology,Akure,Nigeria
Phone:+2348034735289
Email :oaletor@futa.edu.ng
COURSE DESCRIPTION
Food Chemistry is the major aspect of food science,it is the science that deals with the
compositions and properties of food and the chemical changes that it undergoes.The topics to
cover include occurrence, structures and functions of carbohydrates,proteins,fats and oils,their
physical and chemical properties.Starch behaviour during baking and staling of bread.Glucose
syrup,chemistry of enzymatic and non-enzymatic products,ripening and maturation of
1
fruits,pectic substances and their uses.Others include the chemistry of fermentation processes in
food industry,effects of enzymes in foods and enzymatic and non-enzsymatic browning.
COURSE OBJECTIVES
Objectives of this course are to:
• To teach the students the essentials of classes of foods(carbohydrates,proteins fats&oils)
with refrence to their occurrence,structures and their functions
• To introduce to the students the chemistry of their reactions
•
COURSE LEARNING OUTCOMES / COMPETENCIES









(knowledge base)
To demostrate to students the science that deals with the nature of foods
To teach the students the principles underlining the modification of foods
To know the properties that are important characteristics of safe and high quality foods
(Skills)
Know the basic chemistry of reaction of the three major classes of foods namely
carbohydrates,proteins and fats
Know the basic chemistry of fermentation processes in food industry
Know the basic chemistry of enzymatic reactions in foods and foods products
Application of the aforementioned during the formulation and processing of foods and
food products
GRADING SYSTEM FOR THE COURSE
This course will be graded as follows:
Assignments
20%
Test(s)
20%
Final Examination
60%
TOTAL
100%
2
GENERAL INSTRUCTIONS
•
Code of conduct in Lecture rooms :Students should turn off their cell phones during
lectures.Food and drinks are prohibited during lectures
•
Attendance :it is expected that every students present themselves for lectures and
participate in the assignment and tests exercises.ln case of absence during test the
affected student(s) must communicate as soon as possible (not later than a week after
the test) indicating the reason(s) for the absence.
•
Assignment and group work: Students are expected to submit their assignments as
schedule.Failure to submit will earn you zero.
•
Academic lntegrity : Violation of academic integrity such as dishonesty in
examination,tests and copying another person’s assignment and submit are not
allowed.All cases of academic dishonesty will be reported to the University
Management for appropriate sanctions in accordance with the guidelines for handling
students’ misconduct.
READING LIST
•
Owen R,F (1985) Food Chemistry ,2nd edition
•
IUPAC-IUB Commision on biochemical Nomenclature (1977).The nomenclature of lipids. 12:455-468
•
Hidlditch,T.P., and P.N.Williams (1964).The Chemical constitution of natural fats, 4th edition Chapman and Hall,London,p.19-35
•
lnternational union of Pure and Applied Chemistry (1972) Manual of Food Chemistry,Butterworths,London
Legend
1- Available in the University library.
2- Available as Personal collection.
3- Available in the bookshops
4- Available on the internent
3
COURSE OUTLINE
Week
1
2&3
4&5
6
7&8
Topic
lntroduction to different classes of foods
Occurrence,structure,nomenclature,classification
and functions of carbohydrates,proteins ,fats and
oils
The lecture will involve brief introduction
to other classes of foods
The physical and chemical properties of
carbohydrates,proteins,fats& oils.
 Chemical reactions of carbohydrates:
 Fehlings reaction
 Silver mirror reaction
 Addition reaction
 Condensation reaction
Tutorial questions will be given
Classification of enzymes:The hydrolses &desmolases
 Effect of enzymes in food namely:
 Bread making
 Production of alcoholic drink
 Confectionery
 Syrup and sugar production
 Cheese production
 Meat tendering
 Coffee and tea production
The lecture will involve tutorial questions



9 & 10
Remarks
During the first class, the expectation of the
students from the course will be documented






Chemistry of enzymatic and non-enzymatic
browning
Method of controlling enzymatic browning
Maillard reaction(including advantages and
disadvantages)
Caramelisation reaction
The strecker degradation reaction
Inhibition of Maillard browning reaction
Starch behaviour during bread making
The Chemistry of read staling
Effect of pectic substances in ripening and
maturation of fruits
4
The lecture will involve tutorial questions
MID-SEMESTER TEST
5
11 & 12
The basic Chemistry of Fermentation
Proteins
 The building block of proteins
 The primary ,secondary ,tertiary and quaternary
proteins
 The characteristics and functions of proteins
 Chemical reactions of proteins and amino acids
The lecture will include some tutorial
questions
13 & 14
Fats and oils
 Characteristics and functions of fats and oils
 Fatty acids and glycerol

Students will be given tutorial
questions
REVISION
This is the week preceeding the
final examination.Tutorial
questions will be given to students
to assess how the students’
understood the course
15
6