Food Chemistry

Undergraduate

covers the following topics: water structure and the role of water in chemical reactions and mechanical properties of foods; chemistry and physical properties of carbohydrates, proteins and lipids; oxidative processes in food, food dispersions; pigments and natural colorants; food flavour; enzyme properties, immobilization and applications; enzymic and non-enzymic browning; food phenolics and natural antioxidants; food additives; and chemical changes in foods during processing.