Subject Code & Name: FD25402 – Food Chemistry
Regulation: R-2025
Semester: IV (Fourth Semester)
Branch: B.Tech. Food Technology (Food)
Credits / L-T-P: 5 Credits | L-T-P: 3-0-4
Course Objectives
- Understand the properties and composition of food
- Assess the role of nutrients in food
- Evaluate the effect of processing on nutrients in food
Full Unit-wise Syllabus
Unit I – Carbohydrates In Food
The principal carbohydrates in the human diet. Chemical properties of carbohydrates-dehydration, caramelization, Maillard reaction. Types Simple Sugars: mono and disaccharides, solubility; Artificial sweeteners; Glucose syrup, fructose syrup, Sugar alcohols; Oligosaccharides: structure, nomenclature, occurrence, uses in foods. Polysaccharides: Starch- amylose and amylopectin- properties, thickening & gelatinization, modified starches, resistant starch, Dextrins and dextrans, Starch hydrolysates – Maltodextrins and dextrins; Structure of glycogen. Fiber- Cellulose & hemicellulose Pectins: Gums & seaweeds- gel formation & viscosity.
Practical: Experiment on enzymatic and acid hydrolysis of sucrose Experiments to study the gelling properties of starch
Activities: Current trends on low glycemic index foods in the market.
Unit II – Proteins In Food
Proteins: Sources, Amino acids - classification, structure of protein, Nutritional Aspects: essential amino acids, biological value, Protein Efficiency Ratio (PER), Amino acid score, Protein digestibility, PDCAAS; Functional properties of proteins in food and industrial importance. Processing induced functional and nutritional changes in protein.
Practical: Determination of Foaming properties of proteins Experimental study of gluten formation using wheat flour Determination of iso-electric point of casein & experiment to study the effect of rennin on milk proteins
Activities: Case studies on alternate proteins.
Unit III – Fats And Oils In Food
Fats -Sources, structure and classification of fatty acids, Nomenclature, Isomerism, essential fatty acids; Properties: Crystal formation, polymorphism, melting point, smoke point, Flash point, fire point and emulsification. Deep fat frying: physical, chemical and nutritional changes. Hydrolytic and Oxidative rancidity. Quality analysis: Iodine value, Peroxide value, Saponification value, Free fatty acid test. Fat Modification: Hydrogenation, Winterization and Inter-esterification.
Practical: Determination of Solubility, specific gravity, and Refractive index of oils Estimation of the free fatty acid content of oil Determination of peroxide value and Anisidine value of fats.
Activities: Case studies on fat replacers.
Unit IV – Chemical and Nutritional Changes of Food During Processing
Enzymatic browning of food, Chemical Changes in food during process-alterations of natural pigments, formations of heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, nitrosamines and acrolein. Stability and loss of Mineral & vitamin content of foods, off- flavors & food taints
Practical: Experiment to study the non-enzymatic and enzymatic browning of foods.
Activities: Case study – Carcinogenic components in processed foods
Unit V – Aroma & Important Phytochemicals in Food
Naturally occurring colors/pigments in food and impact on antioxidant level, natural food grade Colors, flavor & aroma components present in herbs, spices, coffee, tea, cocoa, fruits, vegetables &fermented products; and naturally similar /artificial flavors, Threshold values. Naturally occurring toxic substances, protease inhibitors, bioactive components phytates, polyphenols, saponins, phytoestrogens, and other compounds.
Practical: Study on isolation and properties of saponins from food.
Activities: Case study – Emerging phytochemicals from food as medicine
List of Experiments
- Identification of edible water based on standards
- Proximate analysis of carbonated beverages available in market
- Comparison of vitamin C content in Natural extracted fruit juice and other beverages
- Compare the protein efficiency of different food product by applying the different estimation method
- Identification of starch content in bread and potatoes.
- Analysis of fat content in dairy product
- Determination of Solubility, specific gravity and Refractive index of oils
- Estimation of free fatty acid content of oil
- Verification of nutritional information in different brand biscuits available in the market.
Course Outcomes (COs)
- CO1: Understand the structure, classification, and properties of carbohydrates.
- CO2: Explain the structure, properties, and functions of proteins in food systems.
- CO3: Apply the concepts of lipid chemistry to explain their functional and nutritional roles in foods.
- CO4: Analyze the chemical and nutritional changes occurring in foods during processing and storage.
- CO5: Evaluate the role and significance of phytochemicals in food quality, functionality, and human health.
Assessment Pattern (Quick Note)
- Weightage: Continuous Assessment 40% | End Semester Examinations 60%
- Internal methodology: Quiz (10%), Assignments (10%), Flipped Class (20%), Internal Examinations (60%)
Source: Official Anna University – B.Tech. Food Technology R-2025 Syllabus
Last Updated: October 2026
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