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Full Description
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats.
Contents
Topic Outline
Water
Physical and chemical properties of water
Fundamentals of acid base chemistry
Importance of water to food texture, flavor, and the preservation of food
Examples of weak acids and their function in food.
Proteins
Structure of proteins
Chemical properties of proteins
Protein denaturation
Nutritional properties of proteins (digestibility evaluation, essential amino acids)
Food allergy
Functional properties of proteins (solubility, foaming, gelation)
Examples of enzymes in foods
Carbohydrates
Structure and nomenclature of carbohydrates (monosaccharides, oligosaccharides, and polysaccharides)
Maillard chemistry, its importance to color, flavor, and undesirable products in food
Food intolerances, lactose and other FODMAPS
Nutritional aspects of carbohydrates (dietary fiber, effect of starch structure on glycemic index)
Functional properties of carbohydrates (solubility, gelation, viscosity, sweetness)
Polysaccharides starch, cellulose, gums, and other hydrocolloids
Lipids
Structure and nomenclature of fatty acids, acylglycerols and sterols
Importance of lipid (fat) structure to functional and physical properties in food
Chemistry of lipid hydrogenation and how trans fats occur in food
Lipid oxidation chemistry
Antioxidants and how they control lipid oxidation
Lipids of importance to health (essential fatty acids, ?6 to ?3 ratio)
Vitamins
Definition of a micronutrient
Nutritional food labeling
Chemical properties of vitamins and minerals
Biological importance
Supplementation and means of loss
Flavors
The elements of taste and nature of its receptors
Sweet, bitter, sour, umami, and salty tastants
The gustatory taste map
Sugar substitutes and questions of their contribution to health
Smell and olfactory perception
Pungency
Flavor is in the brain, not food
Food Additives
Use and regulation of food additives
Synthetic vs natural additives
Examples of additive use in foods
Food toxins and toxicants, a case of inadvertent food additives
Food Colorants
Use and regulation of food colorants
Synthetic vs natural food colorants
Properties of natural colorants
Examples of natural substances as replacements for synthetic colorants
Food Systems and Future directions
Gut microbiome and its contribution to health
Influence of food components on the microbiome
Major food systems and their composition
Properties of protein-rich plant and microbial foods
Novel plant-based animal foods
