Standard syllabus
Food chemistry · Undergraduate · Chemistry
Topics
Food composition and macronutrients
- Water in foods: activity, sorption isotherms, preservation
- Carbohydrates: mono-, di-, and polysaccharides in foods
- Starch gelatinization, retrogradation, and syneresis
- Proteins: structure, denaturation, and functional properties
- Amino acid composition and nutritional quality
- Lipids: fatty acid profiles, triglycerides, phospholipids
- Lipid oxidation: autoxidation, rancidity, antioxidants
- Enzymes in food: amylases, proteases, lipases, browning enzymes
- Fiber and indigestible carbohydrates
- Ash and mineral content in foods
Food reactions and processing
- Maillard reaction: chemistry and flavor development
- Caramelization of sugars
- Enzymatic browning: polyphenol oxidase
- Fermentation: lactic acid, alcoholic, acetic acid
- Emulsification and foam stabilization in food products
- Gelation: pectin, gelatin, agar, carrageenan
- Heat processing: pasteurization, sterilization, blanching
- Freezing and freeze-drying chemistry
- Extrusion cooking of cereals and snacks
- Food additives: preservatives, colorants, emulsifiers, sweeteners
Food analysis and quality
- Proximate analysis: moisture, protein, fat, ash
- Kjeldahl method for nitrogen/protein determination
- Soxhlet extraction for fat content
- Reducing sugar assays: Fehling, DNS method
- pH and titratable acidity measurements
- Vitamin analysis: HPLC for vitamins A, C, E (intro)
- Color measurement: Hunter Lab, spectrophotometry
- Texture analysis: rheology and sensory correlation
- Sensory evaluation principles and panel testing
- Food labeling regulations: FDA Nutrition Facts (overview)
Nutrition and safety
- Essential nutrients and recommended daily intakes
- Caloric content and bomb calorimetry connection
- Food allergens: gluten, peanuts, dairy, soy
- Mycotoxins and natural toxicants in foods
- Pesticide residues and maximum residue limits
- Heavy metals in food: lead, mercury, arsenic
- Foodborne pathogens and hurdle technology
- HACCP principles and food safety management
- GMO foods and labeling debates
- Functional foods and nutraceuticals
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