Introduction to the Chemistry of Food 1st Edition by Michael Zeece ISBN 0128094346 978-0128094341

Water

• Physical and chemical properties of water
• Fundamentals of acid base chemistry
• Importance of water to food texture, flavor, and the preservation of food
• Examples of weak acids and their function in food.

Proteins

• Structure of proteins
• Chemical properties of proteins
• Protein denaturation
• Nutritional properties of proteins (digestibility evaluation, essential amino acids)
• Food allergy
• Functional properties of proteins (solubility, foaming, gelation)
• Examples of enzymes in foods 　

Carbohydrates

• Structure and nomenclature of carbohydrates (monosaccharides, oligosaccharides, and polysaccharides)
• Maillard chemistry, its importance to color, flavor, and undesirable products in food
• Food intolerances, lactose and other FODMAPS
• Nutritional aspects of carbohydrates (dietary fiber, effect of starch structure on glycemic index)
• Functional properties of carbohydrates (solubility, gelation, viscosity, sweetness)
• Polysaccharides starch, cellulose, gums, and other hydrocolloids

Lipids

• Structure and nomenclature of fatty acids, acylglycerols and sterols　
• Importance of lipid (fat) structure to functional and physical properties in food
• Chemistry of lipid hydrogenation and how trans fats occur in food
• Lipid oxidation chemistry
• Antioxidants and how they control lipid oxidation　
• Lipids of importance to health (essential fatty acids, ω6 to ω3 ratio)

Vitamins

• Definition of a micronutrient
• Nutritional food labeling
• Chemical properties of vitamins and minerals
• Biological importance
• Supplementation and means of loss

Flavors

• The elements of taste and nature of its receptors
• Sweet, bitter, sour, umami, and salty tastants
• The gustatory taste map
• Sugar substitutes and questions of their contribution to health
• Smell and olfactory perception
• Pungency
• Flavor is in the brain, not food

Food Additives

• Use and regulation of food additives
• Synthetic vs natural additives
• Examples of additive use in foods
• Food toxins and toxicants, a case of inadvertent food additives

Food Colorants

• Use and regulation of food colorants
• Synthetic vs natural food colorants
• Properties of natural colorants
• Examples of natural substances as replacements for synthetic colorants

Food Systems and Future directions

• Gut microbiome and its contribution to health
• Influence of food components on the microbiome
• Major food systems and their composition
• Properties of protein-rich plant and microbial foods
• Novel plant-based animal foods