Water in Foods: Structure. Properties, Interactions, Water activity, Sorption Isotherms and food stability.
Carbohydrates: Functions, Reactions and properties of simple and complex carbohydrate, Browning reactions, Selection of Natural or Modified carbohydrates for incorporation into processed food.
Lipids: Consistency of commercial fats, Lipolysis, Auto oxidation, Thermal Decomposition and effect of ionizing radiation,
Refining of oils, Modification of oils and fats, Role of food lipids in flavor, Nutritional aspects of natural and modified fats.
Proteins: Structure, Chemical reactions and interactions of amino acids and proteins
De-naturation and it implications, Functional properties of food proteins
Modification of food proteins in processing and storage and its implications. Nutritive value of food proteins
Vitamins, Minerals, Pigments and Flavours: Chemistry and stability of water and fat soluble vitamins, Chemical properties of minerals and their bioavailability, Enrichment and Fortification.
Natural pigments in foods and their retention in processed foods. Flavoring constituents in foods, Development of process and reaction flavour volatiles.
Food Additives: Definitions, sources, uses and functions and regulatory aspects of Food additives. Limits of usage as per FSSAI.
Intentional & Non Intentional additives, Food Adulterants.