Health-Sciences - Course - Food Chemistry

A unified picture of food from a chemical standpoint. Emphasis is on major food components and their behavior under conditions of particular relevance to food processing and storage (shelf-life estimation). These include reaction conditions and processes that affect color, flavor, texture, nutrition, and safety of food. The principles of activation and control of enzymatic reactions, consequences of water migration on food quality, gelatinization‐retro gradation in starch‐based foods, initiation and control of non‐enzymatic browning, and food emulsions will be introduced.