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

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.

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

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.

SIGNIFICANCE OF COURSE  Applicable to daily life  Better understanding of food quality What’s responsible How to retain/control Health implications  Provides guidance Food selection Food processing

NFS 386 H FOOD CHEMISTRY Course Evaluation First term test: 30% October 19 Second term test: 30% Nov 22 Final Exam 40% TBA Total 100%

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