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Food chemistry deals with the chemical composition and chemical changes that are related to food
appearance, odor, flavor, nutrition, and storage. The chemistry of foods is affected by attempts to achieve
long-term preservation such as thermal processing, freezing, concentration, dehydration, irradiation, and the
addition of chemical preservatives. Also, the chemistry of foods may be affected by disrupting tissue as in
grinding, cutting, peeling, and mashing. This course will be an overall look at chemicals in foods and
chemical reactions, which occur during the storage and preparation of foods. The chemistry of food
components including water, carbohydrates, lipids, protein, minerals and enzymes as well as additives
including preservatives, colorants, flavour, antioxidants and sweeteners will be studied. This course also
discusses the principles of chemical and physical analyses of foods. Chemical analyses cover the principles of
macro component analyses of foods (moisture, ash, digestible and non-digestible carbohydrates, proteins,
lipids) by conventional and instrumental techniques. Physical analyses cover analyses of density,
rheology, texture, and color of foods.