CFB20102 FOOD CHEMISTRY
BY
DR. KHAIRUL FAIZAL PA’EE
Course Outline
Synopsis
This course aimed to emphasize on the structure,
properties and functions of water, carbohydrates, lipids,
proteins, enzymes, vitamins, mineral, pigments and other
food additives as well as regulatory control.
Assessments
Practical :20%
Assessment
Mini project and :20%
Presentation
Written Test :20%
Final Exam :40%
Mini Project & Lab Session
Information of projects & lab and group will be in VLE
Similar group for both mini project and lab session
Please use the template given for lab report and
psychomotor assessment (1 form for each student).
Important dates
Test 1 : Week 7
Test 2 : Week 15
Quizzes: POP QUIZ (Be read!y)
Mini project presentation & Report Submission:
Week 16
Chapter 1: Introduction to Food
Chemistry
1.1 What is Food Chemistry?
1.2 The Importance of Food Chemistry
What is Food Chemistry?
Food chemistry is concerned with the composition of
food and the changes that it undergoes during
processing and under storage.
Included here are the major food constituents,
carbohydrates, lipids and proteins
(macromolecules)
and some of the main reactions between them,
including the Maillard reaction, a common reaction
between sugars and proteins.
The Importance of Food Chemistry
Within food chemistry, the following areas are of essential importance:
1. The study of the properties of foodstuffs in both the raw and
processed state.
2. The study of the composition of foodstuffs and the properties of
their individual components within the total food matrix.
(Proximate analysis, amino acid compositions etc.)
3. The study of changes in composition and properties during
manufacturing, preparation and storage. (i.e. Water holding
capacity)
4. The development of methods for reliable and reproducible
measurement of these changes and of procedures which delay or
prevent unwanted changes. (RND, Gov & Private Agency)
The Importance of Food Chemistry
5. The assessment of the quality, wholesomeness and
safety of foodstuffs, including their nutrient content and
sensory properties. (i.e. QA, Halal tech)
6. The development and implementation of methods of
analysis for establishing the composition of foodstuffs
and for the determination of harmful or otherwise
undesirable components in foodstuffs. (Food Safety)
7. The development, in cooperation with appropriate experts,
of adequate food laws designed to protect public health
and to promote fairness in trade. (Food law and
regulation)
Browning effect
Mouth Watering Foods
Caramel (Heated Sugar)
http://drizzleanddip.com/wp-content/uploads/2010/12/
IMG_3477.jpg
Cream caramel
Corn Starch
Thickening agent for liquid based food
Asian Food
Agar-Agar
Alternative to animal derived gelatin
Alternative to pectin in jam, marmalades (improving texture)
Egg yolk
Natural emulsifier creating emulsion between water and oil
Tofu (Calcium sulfate)
Caffeine Addict
Zero Calorie Can Drinks?
Tea (Refreshingly Astringent and Bitter
Taste)
Tannins
Chili Craze
Delicious Biryani (All spices)-Oleoresin
Use of Microorganism &
Enzymes
Use of Microorganism &
Enzymes
Food Safety
Food Additives (use of unlawful preservatives)
Processing-induced (i.e. Acrylamide, heterocyclic
amine)
Mycotoxins (Aflatoxins produced by certain molds
found in soils)
Natural toxins (Glycoalkaloids i.e. greening of potato)
Pesticides
Environmental contaminants (Heavy metals i.e
mercury)
END OF CHAPTER 1
