Food chemistry
Food chemistry is one of the sections of chemical science, its main subject is the field of human nutrition. Food chemistry deals with the issues of chemical composition of food products, transformation of nutrients in the technological flow and in our body.
The goal of mastering the discipline
Formation of competence in the field of production of food products from plant raw materials
The skills you get
- The ability to use in practical activities specialized knowledge of fundamental sections of physics, chemistry, biochemistry, mathematics to master physical, chemical, biochemical, biotechnological, microbiological, thermophysical processes occurring during the production of food products from plant materials. Ability to determine and analyze the properties of raw materials and semi-finished products that affect the optimization of the technological process and the quality of finished products, resource conservation, efficiency and reliability of production processes.
Topics covered
- 1. Introduction. Nutritional value of products. 2. Macro- and micronutrients 3. Proteins and their transformations in food production 4. Lipids and their transformations in food production 5. Carbohydrates and their transformations in food production 6. Water in raw materials and food products, its characteristics 7. Vitamins 8. Minerals in food products 9. Non-alimentary substances
When instructed
- 3rd year, 1st semester
List of references and sourses
1. Verkhoturov V. V. Collection of questions and problems in biological chemistry: Carbohydrates. Lipids. Bioactive compounds / V. V. Verkhoturov, Z. V. Semenova, M. V. Yasko, 2002. - 28.
2. Food chemistry: a textbook for higher education institutions in the areas of 552400 "Food technology", 655600 "Production of food products from plant raw materials", 655700 "Technology of special-purpose products and public catering", 655800 "Food engineering" (specialist 271300) / [A. P. Nechaev [et al.], 2004.
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