课程简介
Food chemistry is primarily the science of studying the compositions, structures and properties of food and their changes in the process of food production, processing, storage, transportation and marketing and their effects on food quality and food safety from the perspectives of chemical and the level of molecular. The teaching content of food chemistry principally includes the following aspects: ① The chemical structures and compositions of each component of food (water, carbohydrates, polypeptides and proteins, lipids, food pigments, vitamins, minerals and food flavor substances). ②Physical properties of food components and their significance in food science. ③Chemical changes of each component in food during food processing and its influence on food system. ④ Based on the principle that structure determines function, it improves its functions (food application characteristics) by controlling or changing the structure of food compositions (physical structures or chemical structures). ⑤ The interactions between the components of food in the food processing process.
课程大纲
Chapter 1 Introduction
1.1 What is food chemistry?
1.2 What are the main contents of Food Chemistry?
1.3 Is food chemistry important?
1.4 How to learn food chemistry well?
Chapter 2 Water
2.1 What are the functions of water in food?
2.2 What is the association of water molecules?
2.3 How is the structure of water related to its low viscosity?
2.4 How is ice formed?
2.5 Freezing process of food？
2.6 How does freezing affect the food system?
2.7 How do water molecules interact with ionogenic substances or substances with the ability to form hydrogen bonds in food?
2.8 How do water molecules interact with non-polar substances?
2.9 What is the state of moisture in food?
2.10 What is water activity?
2.11 What is the relationship between water activity and temperature?
2.12 What is the relationship between water activity in food and microbial growth?
2.13 What is the relationship between water activity and chemical changes in food？
2.14 What is the moisture adsorption isotherm of food?
2.15 Which are the intervals that the water adsorption isotherm can be divided into?
2.16 What is hysteresis?
Chapter 3 Carbohydrates
3.1 What are the common monosaccharides in food? What are the functions of them?
3.2 What are the common oligosaccharides in food? What are the functions of them?
3.3 Crystallinity, hygroscopicity and moisture retention of small molecular sugars and their significance in Food Science？
3.4 What is a functional oligosaccharide? What are the structural characteristics? What are the functional properties?
3.5 What is polysaccharide? How to classify? What is the role played by polysaccharides in food?
3.6 What are the similarities and differences between polysaccharides and small molecule sugars?
3.7 Gelation of Polysaccharides？
3.8 What are the characteristics of starch granules?
3.9 What are the characteristics of starch granules?
3.10 What is the gelatinization of starch?
3.11 What are the factors that might affect starch gelatinization?
3.12 What is the aging of starch? How to regulate the aging of starch in food processing and storage?
3.13 What is the modification of starch? What are the modification measures?
3.14 What is the process of enzymatic hydrolysis of starch? What are the similarities and differences of various amylases?
3.15 What is pectin? What are the applications of pectin in food?
3.16 What is the formation mechanism of pectin gel?
Chapter 4 Lipids
4.1 What are the functions of lipids in food?
4.2 How to classify with lipids?
4.3 How is fatty acid named?
4.4 What is the homogeneous polycrystalline oil?
4.5 What is the process of oil emulsifying? What is the role that played by emulsifier in it?
4.6 What is the plasticity of grease? What are the influencing factors?
4.7 What is rancidity? What are the types of rancidity?
4.8 What is the automatic oxidation mechanism of oil? What are the factors that may affect the automatic oxidation of oil?
4.9 What is the mechanism of oil photo-oxidation? What are the factors which may affect the oil photo-oxidation?
4.10 What is the mechanism of enzymatic oxidation of oil? What are the factors which may affect the enzymatic oxidation of oil?
4.11 What are the factors affecting lipid oxidation? How to control oil oxidation?
4.12 What are oil antioxidants? How to make use of antioxidants?
4.13 What is oil refining?
4.14 What is the hydrogenation of fats and oils? What are the effects of hydrogenation on fats and oils?
4.15 What is the trans-esterification of fats and oils? What are the types of trans-esterification?
4.16 What are the indicators for the quality evaluating of grease?
Test Question Bank for Oils and Fats of Food Chemistry
Chapter 5 Amino Acids and Protein
5.1 How to classify with the proteins in food?
5.2 What is the role of which played by protein in food?
5.3 What are the forces that maintaining the multi-level structures of proteins?
5.4 What is the impact of protein denaturation on food quality and safety?
5.5 What are the factors which causing the protein denaturation in food?
5.6 What are the functional properties of proteins?
5.7 What is the significance of protein hydration properties for food quality?
5.8 What are the characteristics of protein solubility?
5.9 What is the application of protein gelation in food?
5.10 What is protein organization?
5.11 Why wheat flour can form dough, and barley, buckwheat, oat, corn and other grain powders cannot form dough?
5.12 What are the characteristics of the emulsifying properties of protein?
5.13 What are the characteristics of the foaming properties of protein?
5.14 What effect does protein have on the flavor of food?
5.15 What chemical changes of proteins will occur during food processing?
5.16 What are the methods of protein modification?
Chapter 6 Vitamins and Minerals
6.1 What are the main factors that may affect the content of vitamins in food?
6.2 What is the main mechanism of VC loss in food?
6.3 What are the main degradation methods of VB1 in food?
Chapter 7 Pigments
7.1 What are colors and pigments?
7.2 What is the basic principle of coloration material?
7.3 What are the structure and characteristics of chlorophyll?
7.4 What is the mechanism of nitrous acid in coloring meat?
7.5 What are the factors that affect the color of polyphenolic pigments?
7.6 What is the mechanism of Maillard reaction?
7.7 What are the factors that may affect Maillard's response?
7.8 What is enzymatic browning? What are the methods of inhibiting enzymatic browning?
Chapter 8 Food Flavor
8.1 What is food flavor?
8.2 What is the physiological process of food tasting perception?
8.3 What are the typical taste substances in food?
8.4 What is the physiological process of food flavor perception?
8.5 What are the typical aroma substances in food?
Chapter test
Chapter 9 Food Chemistry Experiment
9.1 Determination of moisture content in food (atmospheric pressure drying method)
9.2 Experiment for pectin gelation
9.3 Determination of peroxide value of oils and fats (titration method)
9.4 Experiment of the effect of heat treatment on vitamin C in juice
9.5 Determination of protein functional properties --- water holding capacity measurement and denaturation aggregation observation
9.6 Experiment of the effect of amino acids on Maillard reaction
9.7 Comprehensive designed experiment Plant pigment extraction and property experiment (pH/temperature, etc.)
Final Exam
1.1 What is food chemistry?
1.2 What are the main contents of Food Chemistry?
1.3 Is food chemistry important?
1.4 How to learn food chemistry well?
Chapter 2 Water
2.1 What are the functions of water in food?
2.2 What is the association of water molecules?
2.3 How is the structure of water related to its low viscosity?
2.4 How is ice formed?
2.5 Freezing process of food？
2.6 How does freezing affect the food system?
2.7 How do water molecules interact with ionogenic substances or substances with the ability to form hydrogen bonds in food?
2.8 How do water molecules interact with non-polar substances?
2.9 What is the state of moisture in food?
2.10 What is water activity?
2.11 What is the relationship between water activity and temperature?
2.12 What is the relationship between water activity in food and microbial growth?
2.13 What is the relationship between water activity and chemical changes in food？
2.14 What is the moisture adsorption isotherm of food?
2.15 Which are the intervals that the water adsorption isotherm can be divided into?
2.16 What is hysteresis?
Chapter 3 Carbohydrates
3.1 What are the common monosaccharides in food? What are the functions of them?
3.2 What are the common oligosaccharides in food? What are the functions of them?
3.3 Crystallinity, hygroscopicity and moisture retention of small molecular sugars and their significance in Food Science？
3.4 What is a functional oligosaccharide? What are the structural characteristics? What are the functional properties?
3.5 What is polysaccharide? How to classify? What is the role played by polysaccharides in food?
3.6 What are the similarities and differences between polysaccharides and small molecule sugars?
3.7 Gelation of Polysaccharides？
3.8 What are the characteristics of starch granules?
3.9 What are the characteristics of starch granules?
3.10 What is the gelatinization of starch?
3.11 What are the factors that might affect starch gelatinization?
3.12 What is the aging of starch? How to regulate the aging of starch in food processing and storage?
3.13 What is the modification of starch? What are the modification measures?
3.14 What is the process of enzymatic hydrolysis of starch? What are the similarities and differences of various amylases?
3.15 What is pectin? What are the applications of pectin in food?
3.16 What is the formation mechanism of pectin gel?
Chapter 4 Lipids
4.1 What are the functions of lipids in food?
4.2 How to classify with lipids?
4.3 How is fatty acid named?
4.4 What is the homogeneous polycrystalline oil?
4.5 What is the process of oil emulsifying? What is the role that played by emulsifier in it?
4.6 What is the plasticity of grease? What are the influencing factors?
4.7 What is rancidity? What are the types of rancidity?
4.8 What is the automatic oxidation mechanism of oil? What are the factors that may affect the automatic oxidation of oil?
4.9 What is the mechanism of oil photo-oxidation? What are the factors which may affect the oil photo-oxidation?
4.10 What is the mechanism of enzymatic oxidation of oil? What are the factors which may affect the enzymatic oxidation of oil?
4.11 What are the factors affecting lipid oxidation? How to control oil oxidation?
4.12 What are oil antioxidants? How to make use of antioxidants?
4.13 What is oil refining?
4.14 What is the hydrogenation of fats and oils? What are the effects of hydrogenation on fats and oils?
4.15 What is the trans-esterification of fats and oils? What are the types of trans-esterification?
4.16 What are the indicators for the quality evaluating of grease?
Test Question Bank for Oils and Fats of Food Chemistry
Chapter 5 Amino Acids and Protein
5.1 How to classify with the proteins in food?
5.2 What is the role of which played by protein in food?
5.3 What are the forces that maintaining the multi-level structures of proteins?
5.4 What is the impact of protein denaturation on food quality and safety?
5.5 What are the factors which causing the protein denaturation in food?
5.6 What are the functional properties of proteins?
5.7 What is the significance of protein hydration properties for food quality?
5.8 What are the characteristics of protein solubility?
5.9 What is the application of protein gelation in food?
5.10 What is protein organization?
5.11 Why wheat flour can form dough, and barley, buckwheat, oat, corn and other grain powders cannot form dough?
5.12 What are the characteristics of the emulsifying properties of protein?
5.13 What are the characteristics of the foaming properties of protein?
5.14 What effect does protein have on the flavor of food?
5.15 What chemical changes of proteins will occur during food processing?
5.16 What are the methods of protein modification?
Chapter 6 Vitamins and Minerals
6.1 What are the main factors that may affect the content of vitamins in food?
6.2 What is the main mechanism of VC loss in food?
6.3 What are the main degradation methods of VB1 in food?
Chapter 7 Pigments
7.1 What are colors and pigments?
7.2 What is the basic principle of coloration material?
7.3 What are the structure and characteristics of chlorophyll?
7.4 What is the mechanism of nitrous acid in coloring meat?
7.5 What are the factors that affect the color of polyphenolic pigments?
7.6 What is the mechanism of Maillard reaction?
7.7 What are the factors that may affect Maillard's response?
7.8 What is enzymatic browning? What are the methods of inhibiting enzymatic browning?
Chapter 8 Food Flavor
8.1 What is food flavor?
8.2 What is the physiological process of food tasting perception?
8.3 What are the typical taste substances in food?
8.4 What is the physiological process of food flavor perception?
8.5 What are the typical aroma substances in food?
Chapter test
Chapter 9 Food Chemistry Experiment
9.1 Determination of moisture content in food (atmospheric pressure drying method)
9.2 Experiment for pectin gelation
9.3 Determination of peroxide value of oils and fats (titration method)
9.4 Experiment of the effect of heat treatment on vitamin C in juice
9.5 Determination of protein functional properties --- water holding capacity measurement and denaturation aggregation observation
9.6 Experiment of the effect of amino acids on Maillard reaction
9.7 Comprehensive designed experiment Plant pigment extraction and property experiment (pH/temperature, etc.)
Final Exam
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