GTU Food Chemistry Syllabus
GUJARAT TECHNOLOGICAL UNIVERSITY
B.E Semester: 3
Food Processing & Technology
Subject Name FOOD CHEMISTRY
Sr.No Course contents
1. MOISTURE IN FOODS: Structure, Properties, Types of water in food and
their specific function, Water activity and stability.
2. LIPIDS: Classification, Structures, Physical and chemical properties,
rancidity and its types, Hydrogenation, Refining of oils, Margarine and
importance in diet.
3. CARBOHYDRATES: Definition, Classification, Functions, Properties of
simple & complex carbohydrates.
4. PROTEINS: Introduction, Sources of protein, Classification and structures,
Nutritive, Physicochemical properties, Nutritive and supplementary value of
food proteins, Denaturation and its implications, Gel formation and its
theories. Effect of processing on food proteins.
5. PIGMENTS: Introduction and significance of natural pigments in food –
Chlorophylls, Carotenoids, Haemoglobin and Myoglobin, Anthocyanins,
Flavonoids, Betalains Tannins,
6. MINERALS: Main elements and trace elements in different food, Functions,
sources, deficiency diseases and RDA.
7. FOOD ADDITIVES: Definitions, uses and functions of: Acids, Bases, Buffer
system, Chelating / sequestering agents, Low calorie and non-nutritive
sweeteners, Antioxidants, Emulsifying and Stabilizing agents, Anti-caking
agents, Thickeners, Firming agents. Flour bleaching agents and Bread
improves. Anti-microbial agents/class-I and Class –II preservatives,
1. Food Chemistry by L H Meyor (CBS Publisher, Delhi)
2. Food Facts and Principal by N. Shakuntala Manay & M. Shadaksharaswamy (New Age
International (P) Ltd. Publishers, New Delhi)
3. Food Chemistry by O.R. Fennema, 2nd edn. (Marcel Dekkar Inc.)
4. Food Chemistry by H D Belitz and W. Groech (Springer Publ.)
5. Food Additives by S.N. Mahindru
6. Food Processing and Preservation by B.Siavsankar (Prentice Hall India)