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STK3843 - FOOD CHEMISTRY/KIMIA MAKANAN

Last modified by Adam Francis on 2015/04/16 16:03

COURSE TITLE

FOOD CHEMISTRY (Kimia Makanan)

COURSE CODE

STK3843

SYNOPSIS

Food chemistry deals with the chemical composition and chemical changes that are related to food appearance, odor, flavor, nutrition, and storage. The chemistry of foods is affected by attempts to achieve long-term preservation such as thermal processing, freezing, concentration, dehydration, irradiation, and the addition of chemical preservatives. Also, the chemistry of foods may be affected by disrupting tissue as in grinding, cutting, peeling, and mashing. This course will be an overall look at chemicals in foods and chemical reactions, which occur during the storage and preparation of foods. Some of the experiments will involve instrumental analysis for certain kinds of chemicals in foods and other experiments will be designed to illustrate the properties of food components. The chemistry of food components including water, carbohydrates, lipids, protein, minerals and enzymes as well as additives including preservatives, colorants, flavour, antioxidants and sweeteners will be studied. Also discussed will be the functionality and interaction of components and their importance in the maintenance of quality and/or wholesomeness of foods.

(Kimia makanan menitikberatkan hubungan di antara komposisi kimia dengan perubahan kimia dan berhubung kait dengan ketrampilan makanan, bau, rasa, nutrisi dan penyimpanan. Sifat kimia bagi makanan dipengaruhi oleh keupayaan untuk mencapai pengawetan jangka panajang seperti pemprosesan terma, pembekuan, kepekatan, penyahhidratan, penyinaran dan penambahan bahan pengawet kimia. Sifat kimia makanan juga dipengaruhi oleh kaedah pemusnahan tisu seperti dalam pengisaran, pemotongan, pemerahan dan pengadunan. Kursus ini akan melihat secara keseluruhan kepada bahan kimia dalam makanan dan tindak balas kimia yang berlaku semasa penyimpanan dan penyediaan makanan. Sebahagian eksperimen akan melibatkan analisis beralat bagi bahan kimia khusus dalam makanan dan juga analisis sifat komponen makanan. Komponen kimia makanan termasuklah air, karbohidrat, lipid, protein, mineral dan enzim serta bahan tambah makanan seperti pengawet, bahan pewarna, bahan perasa/perisa, antioksidan dan pemanis akan juga diberi penekanan. Kefungsian dan interaksi di antara komponen serta kepentingannya dalam pengawalan kualiti makanan akan juga dibincangkan.)

Faculty of Resource Science and Technology, UNIMAS. Last updated: June 6, 2011, Mon, 9:17 AM

Created by Adam Francis on 2015/04/14 11:02

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