CFS765 I, Advanced Food Chemistry 1 (4 Credits)
Course Description:
The course covers basic enzymology and cell wall chemistry; biochemical formation of carbohydrates and physical and chemical properties of carbohydrates. The course explores the relationship between physical/chemical properties and food/industrial uses of carbohydrates. In addition, analytical methods used to assess these components and associated chemical reactions will be presented.
Instructional Objectives:
1. To become familiar with nomenclature, biosynthesis, and metabolism of cereal and food carbohydrates.
2. To understand chemical, biochemical, and physical properties of cereal and food carbohydrates.
3. To gain experience in reviewing scientific literature concerning carbohydrates.
Instructor(s) |
Senay Simsek |
Frank Manthey |
Paul Schwarz |
Office |
Harris Hall 209 |
Harris Hall 133 |
Harris Hall 235 |
Phone |
231-7737 |
231-6356 |
231‑7732 |
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Office Hours |
by appointment |
by appointment |
by appointment |
Topics covered by Dr. Simsek |
Monosaccharides |
Polysaccharides: occurrence, structure, chemistry Polysaccharides: Properties |
Sugar analysis – lab demonstration HPLC-handouts |
Starch chemistry – amylose/amylopectin Starch functionality in food systemsStarch/modified starch functionality in food systems |
| Starch digestion: Resistant starch and slowly digestible starch
Non-starch polysaccharides/gums |
More information will be posted very soon!!
