Food chemistry is the science which studies the composition of food stuffs and their raw materials, as well as the chemical changes during their production and storage. Apart from the major constituents (water, lipids, carbohydrates and proteins), a number of minor constituent classes also occur in food systems. The latter include minerals, vitamins, phenolics, and pigments. During the conversions of raw mateiral to food as well as during the storage of raw materials, intermediates and foods, a number of physical and chemical changes can occur.
This course addresses the structures of the major and a number of food system constituents. A number of analytical principles are discussed as are aspects of transformations (e.g. lipid oxidation), and carbohydrate and protein functionality.
Minor constituents are treated as capita selecta. Typically discussed minor constituents are minerals, vitamins, phenolic compound, aromas, and pigments.