Food Chemistry

By Dr.Chandra Nayaka, S. | Department of Studies in Biotechnology University of Mysore

Learners enrolled: 1180

Food chemistry mainly deals with chemical structure and properties of food constituents, and with chemical changes food undergoes. The course covers a broad range of subjects related to foods including basic scientific principles to food systems and practical applications. The course is divided into different modules which are arranged systematically and gives the learner the basic information about chemical composition of main types of foods, bio molecules such as carbohydrates, proteins and enzymes, lipids, vitamins, pigments, flavours, minerals and other micro components, additives and contaminants. In addition, the course also covers aspects of novel product development and value addition of foods.

Summary

Course Status :	Completed
Course Type :	Elective
Language for course content :	English
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Undergraduate
Start Date :	04 Jul 2022
End Date :	30 Oct 2022
Enrollment Ends :	15 Sep 2022
Exam Date :

Page Visits

Course layout

Week – II | 5. Electrophoresis | 6. Spectrophotometer | 7. Spectroscopy |

Week – V | 16.Sources of Fat and Oil | 17. Proteins ( Part-I) | 18. Proteins ( Part-II) |

Week – IX | 31. Quality control and management Liquid Waste | 32. Trickling Filters | 33. Value addition to Fruits and Vegetables through Processing |

Week - X | 34.Treatment Method-Solid Waste |35. Biological Composting | 36. Drying and Incineration |

Week - XI | 37. Browning reactions in food Part I | 38. Browning reactions in food (Part 2) | 39. New Product Development |

Books and references

Reading material	Author & Year	Type of publication (article/notes)	Content Abstract
Basic Food Microbiology. Westport, Conn.: AVI. Chapter 4, Factors that affect microbial growth in food	Banwart GJ. 1979	Text Book	Food Microbiology
Food microbiology: fundamentals and frontiers. 2nd ed. Washington (DC): American Society for Microbiology	MP, Beuchat LR, Montville TJ, editors. 2001.	Text Book	Food Chemistry
The microbiological safety and quality of foods. Volume 1 & 2. Gaithersburg (MD): Aspen	Lund BM, Baird-Parker TC, Gould GW, editors. 2000	Text Book	Food Microbiology
Food Microbiology: Fundamentals and Frontiers, Third Edition, ASM Press	Doyle, M. P. and Beuchat, L. R. 2007.	Text Book	Food Microbiology
Food Microbiology by Westhoff, Fourth Edition, Tata McGraw-Hill Publishing company Ltd.	William C Frazier and Dennis C. 1998.	Text Book	Food Microbiology

Instructor bio

Dr.Chandra Nayaka, S.

Department of Studies in Biotechnology University of Mysore

I Dr. Chandra Nayaka, Course Coordinator for Food Chemistry under Massive Open Online Courses (MOOCs) currently am working as Professor/Principal Scientist in the Department of Studies in Biotechnology, University of Mysore, Mysuru, have obtained Master’s and Doctoral degrees with distinction from the University of Mysore, Mysore. I have 19 years of teaching/research experience and my field of specialization is Food and Agricultural biotechnology.

I have experience in research including visiting scientist at Danish Government institute for seed pathology (Copenhagen University), Denmark, China Agricultural University, Beijing, China, International Crops Research Institute for the Semi-Arid-Tropics (ICRISAT), Hyderabad, India.

I am recipient of several awards including prestigious Japan International Award for Young Agricultural Researchers in India and The Millennium Plaques Honor by Prime Minister of India Award for the contribution in the field of Science & Technology by the Indian Science Congress Association, DST, Govt. of India and Best Scientist Award from ICAR-AICRP, Govt of India. To-date, I have more than 2,000 research citations with 27 h Index and 60 i10 index. I have obtained four national patents for innovative research projects. Published more than hundred research articles in reputed National and International Journals in high impact journals, Eight Books, 20 Book Chapters published by CABI, Springer, Elsevier, Nova Science, Wiley, etc. Also published several Application Notes in Agilent Technologies, USA; and several Technical Bulletins, Publications/Popular Articles. Submitted more than thousand nucleotide sequences of Seed-borne Pathogens and Bio-control Agents to NCBI-USA, EMBL-Europe, and DDBJ-Japan database.

I have contributed significantly to Food Chemistry/mycotoxicology/seed health technology and Molecular plant pathology, biological control of plant pathogens and molecular detection and characterization of seed-borne pathogens. I have developed novel immunological and molecular tools for rapid and accurate detection of plant pathogenic and toxigenic fungi. I have identified newer bio-agents and developed formulations for seed treatment to improve the seed quality, field emergence and disease management. I have published more than 90 research articles in International and National journals. My research findings will help the researchers/scientists/quarantine peoples/Private company personnel/ to understand the implication of novel molecular markers for accurate and rapid detection and characterization of food borne/plant pathogens. I have trained many scientists/company personnel from Vietnam, South Korea, Bangladesh, Nepal and Tanzania in the area of Food and Agricultural Biotechnology.

Course certificate

Assessment/Assignment marks will be considered for Internal Marks and will carry 30 percent for overall Result.

End Term Exam- will have 100 questions and will carry 70 percent of overall Result.

*All students, who obtain 40% marks in in-course assessment and 40% marks in end-term proctored exam separately, will be eligible for certificate and credit transfer.

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