NFS 386 H FOOD CHEMISTRY

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NFS 386 H FOOD CHEMISTRY
Professor Dr. Lilian U. Thompson Room
318 Fitzgerald Building 150 College St.
Office Hours 5-6 pm Wednesdays
Appointment 416-978-3523
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NFS 386 HF FOOD CHEMISTRY

• Science that deals with the
• composition, structure and
• properties of foods,

• the chemical changes they undergo

• and their sensory and human health
• (nutrition, toxicity) implications.

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NFS 386 H Course Outline
1. Structure, properties and reaction mechanisms
involving the following food components

• Water and ice
• Carbohydrates- sugar, starch, dietary fiber
• Fats and oils
• Proteins and amino acids
• Food pigments
• Vitamins

Effect on sensory properties, nutritional value,
toxicity and human health
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NFS 386 HF Course Outline
2. Comparative gross anatomy, microstructure,
chemical composition, biochemical and
physico-chemical changes

• Meat and meat products
• Fruits and vegetables

- Biochemical and physico-chemical changes from
postharvest or postmortem to processing,
storage and utilization - Sensory and
human health implications.

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SIGNIFICANCE OF COURSE

• Applicable to daily life

• Better understanding of food quality

Whats responsible
How to retain/control
Health implications

• Provides guidance

Food selection
Food processing
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NFS 386 H FOOD CHEMISTRYCourse Evaluation
First term test 30 October
19 Second term test 30 Nov 22 Final
Exam 40 TBA Total
100

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NFS 386 HF REFERENCES
Required NFS 386 Lecture Aid Purchase at
U of T Bookstore
Recommended Fennema O. Food Chemistry
deMan J. Principles of Food Chemistry
General References See provided list