Food Chemistry
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Follow on Instagram for UpdatesFood Chemistry Syllabus — Unit-wise Content
The official GTU curriculum for Food Chemistry (subject code BE03051021) as prescribed for Food Engg. · Semester 3 divides the course into 5 units, covering 16 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE03051021)Unit 1 Introduction to Food Chemistry & Water in Food Systems
- scope, and importance of food chemistry in food technology Chemical composition of food and its significance Water: Structure
- properties, and functions in food Water activity and its role in food stability Sorption isotherms and moisture determination
Unit 2 Carbohydrates and Their Functional Roles
- Classification and structure of carbohydrates (monosaccharides
- polysaccharides) Functional properties of carbohydrates in food (sweetness
- caramelization) Dietary fiber and its significance in human health Chemical reactions of carbohydrates (Maillard reaction
Unit 3 Proteins, Enzymes, and Their Role in Food Systems
- Structure and classification of proteins Functional properties of proteins (gelation
- foaming) Protein denaturation and its impact on food texture Enzymes in food processing (browning
- tenderization) Protein interactions in food systems
Unit 4 Lipids, Food Additives, and Chemical Changes in Food
- Classification and structure of lipids Physical and chemical properties of fats and oils (oxidation
- melting point) Role of lipids in food (texture
- nutrition) Food additives: Types
- functions, and safety concerns Chemical reactions affecting food quality (lipid oxidation
- protein denaturation)
Unit 5 Food Quality, Safety, and Analytical Techniques
- Food contaminants and adulteration Chemical changes during food processing (fermentation
- irradiation) Nutritional labeling and regulatory standards Analytical techniques in food chemistry (chromatography
- proximate analysis) Functional foods and nutraceuticals: Bioactive compounds and their health benefits Program Name: Bachelor of Engineering Level: UG Branch: Food Engineering & Technology Subject Code: BE03051021 Subject Name: Food Chemistry
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