Food Chemistry

Syllabus

Material

Timetable

 

Aug

31

Introduction and orientation

Sept.

1

1. Basic chemical kinetics

 

3

Applied chemical kinetics: Cooking peas

 

5

LABOR DAY

 

8

Guest lecture Dr. Zoumas

 

10

Applied chemical kinetics: Refugee bars

 

13

Applied chemical kinetics: Computer lab (69 Willard)

 

15

Applied chemical kinetics Computer lab (71 Willard)

 

17

2. Properties of solutions

 

20

Water microstructure

 

22

Water activity

 

24

Moisture sorption

 

27

State diagrams and freezing

 

29

Phase diagrams

Oct

1

Example: Ice cream manufacturing

 

4

Examination 1

 

6

Molecular mobility and the glass transition

 

8

Molecular mobility and the glass transition

 

11

4. Protein Structure

 

13

Protein denaturation

 

15

STUDY DAY

 

18

Protein functionality

 

20

3. Introduction to Dispersions

 

22

Colloidal forces

 

25

Emulsions and foams

 

27

Applied food colloids:  Whey protein stabilized emulsions

 

29

Guest lecturer

Nov.

1

5. Monosaccharide and polysaccharide structure

 

3

Starch and cellulose

 

5

Polysaccharide manufacturing: Computer lab (6 Sparks)

 

8

Other gums - presentations

 

10

Other gums - presentations

 

12

Examination 2

 

15

Browning reactions I

 

17

Browning reactions II (examples)

 

19

6. Lipid molecules

 

22

Oxidation

 

24

THANKSGIVING

 

26

THANKSGIVING

 

29

Antioxidants

Dec.

1

Chocolate and crystallization

 

3

Taste

 

6

Aroma

 

8

Color I

 

10

Color II