JORDAN UMIVERSITY OF SCIENCE AND TECHNOLOGY
Department of Applied Chemistry,
Industrial Food Chemistry, Chem. 457
Text Book: Principle of Food Chemistry by Deman J.M.
Objectives: This course is to provide the students by theoretical knowledge and practical methods of food analysis.
To monitor food chemical changes and food deterioration's.
Course Outline:(Theoretical part 70%)
1. Introduction and basic Concepts.
Role of chemist in food analysis, composition of food, properties of food matter (1st lecture).
2. Nutritional values of food, energy, growth and repairing tissues, principle nutrients and their functions (2nd lecture).
3. Water content, water activity, types of water, sorption isotherm (3rd lecture).
4. Storage of food relationship between water activity and enzymes activities, drying of food, food canning and preservation (4th lecture).
5. Lipids, oils and fats, iodine number, specification values (5th lecture).
6. Interestrification of triglycerides, animal and vegetable sources, diet and fat content (6th lecture).
7. Mechanism of fat digestion, ketoses and toxicity (7th lecture).
8. Proteins, amino acids, peptides structures of proteins (8th lecture).
9. Classification of dietary proteins analysis (9th lecture).
10. Carbohydrates types and analysis (10 lectures)
11. Fibers dietary content of food, effect on digestion analysis of fibers
(11 lecture).
12. Enzymes, role in metabolism (12 lectures).
13. Vitamins, chemical structure, role of vitamins and nutritional values
(13 lecture).
14. Fat soluble vitamins, chemical analysis (14 lectures).
15. Water soluble vitamins, sources and analysis (15 lectures).
16. Minerals, trace elements, essential elements, nonessential elements, toxic elements (16th lecture).
17. Methods of minerals evaluation, buffer systems of food (17 lectures).
18. Pigments, chlorophyll's, Anthocanins, Falconoid (18th lecture).
19. Ant nutritional agents Tannins, colors, synthetic Colors (19th lecture).
20. Food Flavor, taste, rancidity (20th lecture).
Second Exam
21. Food additives, natural food additives classifications, synthetic colorants (21 lectures).
22. Food acceptability odder and texture (21 lectures).
23. Deterioration of food and their evolution (21 lectures).
24. Contamination of food, intentional an accidental.
25. Chemical changes, Oxidation and reduction pH changes.
26. Examples of food contents, milk and diary products, Eastern seat industries picllings (26th lecture).
27. Ways of food preservation (27th lecture).
28. State of food in Jordan and production.
29. Economical value of food industries in Jordan and nearby countries.
Reference:
- Chemical Analysis of food by Egan, 11 Kirk, R.S; and Sawyer, R.
**********