Course Description
Biochemistry and functionality of food constituents; structure and function of carbohydrates, lipids, proteins, and water in foods that influence color, flavor, texture, stability, and shelf life of complex food systems. Role of metabolism, fermentation reactions, recombinant DNA technology, and genetically engineered foods to food quality and quantity.
Athena Title
Food Biochemical Reactions
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
At the end of the course, students should have an understanding of the concepts of metabolism, bioenergetics, gene technology, food composition, structure/functions, and the impact on food quality.
Topical Outline
Introductory Topics - Chemical composition of foods, analytical methods, temperature, water activity, degradative reactions in foods Water and Ice in Foods - Water-solute interactions, water activity and measurement Proteins - Amino acids, protein structure-function, nutritional properties, food protein concentrates and isolates - Hydrolysis, modification, thermal denaturation, functionality Carbohydrates - Simple sugars, complex polysaccharides, reactions, analytical methods - Solubility, viscosity, gelling, types of functional carbohydrates Lipids - Classification, nutritional properties, structure and functional properties, physico-chemical properties, oxidative reactions, autolysis and other degradative reactions Glycolysis, TCA and Electron Transport Chain - Fermentation, respiration, energetics of glycolysis, oxidation of pyruvate and other reactions of TCA, oxidation-reduction reactions, energy Genomics and Gene Transfer Technology - Methods and applications of gene technology, mutagenesis to improve functionality and bioavailability Analytical Methods for Foods, Biochemical Reactions in Foods Chemical Safety of Foods - Allergens, natural toxicants, toxic metabolites in foods Shelf Life Testing in Foods - Chemical changes in processing and storage, kinetics and shelf life modeling, reaction order, quantification and prediction of degradation, accelerated shelf life testing Novel Processing and Storage on Chemical Reactions in Foods - High pressure, electric pulse, irradiation
Syllabus