Food Biochemistry I

The course is a basic introductory course on Biochemistry Food concepts. The material of this course aims to study and understanding of biochemical and physicochemical processes and sometimes changes that take place upon conversion of unprocessed raw materials, such as meat, milk, cereals, fruits and vegetables, edible product or a new type of food. Finally, the course aims to train students in basic methodological and experimental approaches in the field of biochemistry of foods.

Objectives

Upon successful completion of the course students will be able to: understand the Basic biochemical changes in the manufacturing and processing of food Integrate their knowledge in design of new methodological and experimental approaches in the field of food science and technology Integrate their knowledge in studying and understanding other related sciences Study with independent and critical manner Show their knowledge , a specialist and non-specialist audience, with fullness and clarity

Prerequisites

Organic Chemistry (2nd semester) Biochemistry (3rd semester) Food chemistry (3rd semester)

Syllabus

MEAT and FISH connective tissue, systaltes protein and Myoglobin Contraction muscle post-mortem biochemical changes of muscle MILK Biosynthesis of the constituents of milk Composition of milk Biochemical process in the manufacture of milk products CEREALS Structure and texture of Biochemical process in the manufacture of seed of Biochemical process in beer making bread FRUITS and VEGETABLES Post-harvest breathing color changes and structure aroma and flavor THE FOOD AMAYRWSI phenolic compounds and enzymatic Browning Control Methods of enzymatic Browning