University of Jordan
Faculty of Agriculture
Dept. of Nutrition and Food Technology
Course title: Food Chemistry
Course number: 603321
Semester:
Credit Hours: 3
Prerequisite: Organic Chemistry 1 (303102)
Level: 3
Classes:
Lecture: Sun, Tus, thurs Monday (10:0-11:0)
Instructor: Prof. Khalid Al-Ismail
Room ---------Phone Ext.
Course description
This course covers the major and many of the minor food components with respect to their
chemical classification, structure, occurrence, properties and functions. Chemical Changes
due to handling, storage, preservation and processing are also emphasized. Colloids and their
importance in foods are also covered. The practical part includes chemical and instrumental
methods for quantitative and qualitative analysis of moisture, protein, total ash,
carbohydrates, lipids, minerals and vitamins.
Learning outcome
At the end of the course, students should be able to:
1-understand the chemical structure and properties of water, colloids, proteins, carbohydrates,
lipids, enzymes and natural pigments.
2-understand the chemical reactions of the major food components during processing and
storage.
3-explain the important chemical and physical interactions between food constituents that
affect quality, safety, and nutritive value.
4-identify the principles, purposes, and applications of the chemical, physical and
instrumental analysis of foods.
5- select and perform chemical, instrumental and physical analyses on foods.
6-summarize the results of a food analysis, interpret the meaning of the results and get a
conclusion in light of quality and standards.
Course content
Lecture
1
2-8
9-16
Topic
Definition of food, major components of foods, importance of
food analysis
Water and Colloids:
Definition, types, properties, preparation, charge on the colloidal
particles, gels, emulsions and foams
Carbohydrates:
Structure and classification of carbohydrates, reactions of
carbohydrates (carmalization, formation of furfural derivatives),
sweetness of carbohydrates, gums, modified starch, corn and
fructose syrups, analytical methods of carbohydrate analysis.
17-231
24-29
30
31-35
36-48
Lipids:
Structure and classification of lipids, physical and chemical
characteristics of different fats, fat deterioration, processing,
interesterification, hydrogenation, analytical methods for
determining of fat and its different chemical and physical
characteristics.
Proteins:
Review of protein and amino acids structure, classification of food
proteins, Maillard reaction, solubility, denaturation, milk proteins,
wheat proteins, meat proteins, egg proteins. Theory and
application of analytical methods for protein determination.
Exam
Natural pigments:
Carotenoids, hemes, chlorophylls, anthocynanins and flavonoids,
and their chromatographic analysis.
Enzymes
Text books:
1-Deman, J.M., 1999. Principle of Food Chemistry, 3rd edition, Aspen Publication Inc,
Gaithersburg, Maryland, USA.
Recommended references:
1-Fenema, O. (editor) 1996. Food Chemistry 3rd ed. Marcel Dekker, New York, USA
Students evaluation:
Theoretical part (70)
Exam
Mid Exam
Quizzes
Assignments
Final
%
30
15
5
50
Date