Course Details
Subject {L-T-P / C} : FP6138 : Macromolecular Chemistry and Biophysics of Foods { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Preetam Sarkar
Syllabus
Introduction to macromolecular chemistry, dispersion chemistry, molecular characteristics, colloidal interactions, polysaccharide chemistry, protein chemistry, lipid chemistry, enzyme chemistry, introduction to biophysics and its importance in food process engineering, properties of gases, thermodynamics, Reaction Kinetics, Water Relations, Surface Phenomena, Nucleation, Crystallization, Glass Transitions And Freezing, Soft Solids.
Course Objectives
- To understand the fundamentals of macromolecular chemistry and physical chemistry as it applies to food systems.
Course Outcomes
To apply knowledge of macromolecular chemistry and biophysics to food process engineering
Essential Reading
- Owen Fennema, Food chemistry, CRC Press
- Pieter Walstra, Physical Chemistry of Foods, CRC press
Supplementary Reading
- David Julian McClements, Food emulsions: principles, practices and techniques, CRC Press
- Atkins and De Paula, Elements of physical chemistry, Oxford publishers
Journal and Conferences
- Food hydrocolloids
- Food biophysics