Course Code: PRC2201
Credits: 3.5
Teaching Hour: 64 (40 hours for lecture, 24 hour for laboratory)
Prerequirement: Inorganic Chemistry, Organic Chemistry, Physical Chemistry, Biochemistry
Instructor: Prof Min Zhang, Dr Rui Liu

Course Objective: The course describes the structure, properties main food components and their changes in the food preservation and processing from chemistry and molecular horizontals and indicates the methodology to control the changes.

Main Contents:
Chapter 1 Introduction
1.1 Concept of Food Chemistry
1.2 Learning content of Food Chemistry
1.3 The history of food chemistry development
1.4 Status and Prospect of Food Chemistry
1.5 Learning methods and requirements for Food Chemistry
Chapter 2 Water
2.1 Water function
2.2 Structure and properties of water and ice
2.3 The existing state of water in food
2.4 Water activity and isothermal moisture absorption curve
2.5 Relationship between water activity and food stability
Chapter 3 Carbohydrate
3.1 Definition and function of carbohydrate
3.2 Structure and function of monosaccharide and oligosaccharides
3.3 Structure and function of polysaccharide
Chapter 4 Lipid compound
4.1 Definition, classification and function of lipids
4.2 Structure and composition of fat
4.3 Physical properties of oil
4.4 Chemical properties of oil
4.5 Quality evaluation of oil
4.6 Processing chemistry of oil
Chapter 5 Protein
5.1Protein in food processing significance
5.2 Protein source and species in foods
5.3 Functional properties of proteins
5.4 Change of protein in food processing
Chapter 6 Vitamins and minerals
6.1 Water-soluble vitamin and fat soluble vitamins
6.2 Vitamin Changes during processing and storage
6.3 Vitamin fortification
6.4 Mineral functions and classification
6.5 Mineral changes during processing and storage
6.6 Mineral fortification
Chapter 7 Food pigments and colorants
7.1 Color mechanism
7.2 Porphyrin pigment
7.3 Carotenoid pigment
7.4 Polyphenol pigment
7.5 Food coloring
Chapter 8 Flavor (Odor) chemistry
8.1 Concept, features and classification of food flavor
8.2 Relationship between the odor and compound molecular structure
8.3 Odor formation in food
8.4 Plant food flavor
8.5 Animal food flavor
8.6 Flavor enhance
Chapter 9 Flavor (Taste) chemistry
9.1 Characteristics of the basic tastes
9.2 Taste physiology and factors affecting tastes
9.3 Relationship between chemical structure and taste substance
9.4 Sweetness
9.5 Bitterness
9.6 Salty
9.7 Sourness
9.8 Umami
9.9 Hot and pungent
9.10 Astringency
Chapter 10 Food Browning
10.1 Enzymatic browning
10.2 Non enzymatic browning

Chapter	Content	Hour
1	Introduction	2
2	Water	4
3	Carbohydrates	5
4	Lipids	4
5	Protein	5
6	Vitamins and minerals	4
7	Pigments and colorants	4
8	Flavor chemistry	4
9	Flavor chemistry	4
10	Food Browning	4
Total		40

Laboratory.	Title	Hour
1	Effect of pH on the color of anthocyanin solution	1
2	The Adaptabilities of different starches to α- amylase hydrolysis	2
3	Protein foaming ability and foam stability	2
4	The hydrolysis degree of protein	2
5	Determination of starch gelatinization	2
6	Acid discolor and color protection of green leafy vegetables	2
7	GC Analysis of fatty acid composition of oils	3
8	Effect of heat treatment temperature on VC in juice	2
9	Determination of initial stage of Maillard reaction	3
10	Fry oil quality changes in the process of Frying potato chips	2
11	Preparation and properties of carboxymethyl corn starch	3
Total		24