Food Chemistry II

Course Purpose To develop in the students an understanding of the chemistry of food components other than the traditional nutrients, including those components added to foods during processing Expected learning outcomes At the end of this course, the learner should be able to: 1. Select appropriate techniques for manipulating endogenous enzymes to effect desirable changes in organoleptic changes and control undesirable reactions 2. Explain the chemistry and stability of natural and artificial pigments 3. Describe the basics of food flavour chemistry 4. Identify phytochemicals associates with foods and claimed health-promoting effects 5. Describe the usage, chemistry and dangers associated with the use of additives 6. Explain the nature, properties and formation of food dispersions