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NFS 386 H FOOD CHEMISTRY

NFS 386 H FOOD CHEMISTRY. Professor: Dr. Lilian U. Thompson Room 318 Fitzgerald Building 150 College St. Office Hours: 5-6 pm Wednesdays. Appointment: 416-978-3523. NFS 386 HF FOOD CHEMISTRY. Science that deals with the composition, structure and properties of foods,.

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NFS 386 H FOOD CHEMISTRY

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  1. NFS 386 H FOOD CHEMISTRY Professor: Dr. Lilian U. Thompson Room 318 Fitzgerald Building 150 College St. Office Hours: 5-6 pm Wednesdays Appointment: 416-978-3523

  2. NFS 386 HF FOOD CHEMISTRY Science that deals with the • composition, structure and properties of foods, • the chemical changes they undergo • and their sensory and human health (nutrition, toxicity) implications.

  3. NFS 386 H Course Outline • 1. Structure, properties and reaction mechanisms • involving the following food components: • Water and ice • Carbohydrates- sugar, starch, dietary fiber • Fats and oils • Proteins and amino acids • Food pigments • Vitamins Effect on sensory properties, nutritional value, toxicity and human health

  4. NFS 386 HF Course Outline • 2. Comparative gross anatomy, microstructure, chemical • composition, biochemical and physico-chemical changes • Meat and meat products • Fruits and vegetables - Biochemical and physico-chemical changes from postharvest or postmortem to processing, storage and utilization; - Sensory and human health implications.

  5. SIGNIFICANCE OF COURSE • Applicable to daily life • Better understanding of food quality What’s responsible How to retain/control Health implications • Provides guidance Food selection Food processing

  6. NFS 386 H FOOD CHEMISTRYCourse Evaluation First term test: 30% October 19 Second term test: 30% Nov 22 Final Exam 40% TBA Total 100%

  7. NFS 386 HF REFERENCES Required: NFS 386 Lecture Aid Purchase at U of T Bookstore Recommended: Fennema O. Food Chemistry deMan J. Principles of Food Chemistry General References: See provided list

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