Food Chemistry and Brewing

GENERAL OBJECTIVES:

1. Understand the major classification of food and food preservation techniques

2. Know some basic biotechnology of food

3. Understand the chemical principles and processes involved in beer brewing

1.1 Classify Foodstuff In terms of origin of raw materials i.e. plant and animal sources.

1.2 List the raw material sources e.g. meat, fish and vegetables.

1.3 Describe some industries based on 1.2 above.

1.4 Describe some industrial processes of Food preservation i.e. freezing, sterilization, curing, canning, drying etc.

1.5 Describe industries based on further processing of products above: bread, confectionary, beverages, margarine, dairy products etc.

1.6 List some common food additives.

1.7 Classify 1.6 above as colourants, flavours, preservatives, gelling and emulsifying agents, sweeteners etc.

1.8 Describe the significance of food additives.

1.9 List causes of food spoilage - bacterial, fugicidal via insects and enzyme activity.

1.10 Describe ways of prevention of food spoilage freezing, sterilization, drying etc.

1.11 Explain the occurrence and significance of browning reactions in

1.12 Distinguish between enzymic and non- enzymic browning in foods

1.13 Describe the mechanism of browning reactions

1.14 Explain the various methods of controlling or inhibiting browning in foodsExplain the occurrence of carbohydrates in plant foods

1.15 classify the different carbohydrates found in food

1.16 Explain the preparation of syrup from invert sugar

1.17 Explain the various types of polysaccharides - starch, celluloses, pectic substances, gums and mucilages and their significance in the food industry

1.18 Describe the use of carbohydrates as sweeteners and functional ingredients

1.19 List the factors influencing the choice of sweetners in the confectionery industry

1.20 List & explain the properties of starches

1.21 Explain the phenomenon of starch gelatinisation and retro gradation

1.22 Explain the significance of starch gelatinisation and retro gradation in food processing

1.23 List and explain the properties of carbohydrates

1.24 List and explain the significant properties of amino acids and proteins

1.25 Classify proteins found in plant and animal foods

1.26 List the main limiting amino acids found in plant and animal foods

1.27 Determination of proteins in food

1.28 Explain the role of proteins in food processing

1.29 List and classify naturally occurring lipids

1.30 distinguish between fats and oils

1.31 Explain the physical and chemical properties of edible fats and oils

1.32 Explain the determination of fats and oils in foods

1.33 Describe the processing of fats and oils into different foods products

1.34 Explain the mechanism of fat rancidity

1.35 Explain the causes of fat rancidity and its effect on food quality

1.36 Explain the prevention and inhibition of fat rancidity in the food industry

1.37 Explain the term reversion of fats and oil and its significance in the food industry

1.38 Explain the importance of colour in the quality evaluation of foods

1.39 Classify various colouring pigments found in food

1.40 List permitted colouring matter

1.41 Describe the changes in food pigments during cooking and processing

1.42 Describe the different methods of measuring colour of foods (Hunter, Munsell and CIE SYSTEMS)

1.43 Explain the role of NAFDAC in regulating the food industry.

1.44 List the quality control methods applicable to the industry as mostly in-process.

1 Explain the term biotechnology

2 Give a brief history of biotechnology

3 Explain the significance of biotechnology in the food industry

4 List the major enzymes used in food and in the food industry

5 Classify the enzymes listed in 6.4

6 Explain the significance of the various classes of enzymes in the production of food products

7 Explain enzyme immobilization

8 Explain the application of immobilized enzymes in food industry

9 Explain the importance of enzymes in food analysis.

3.1 List raw materials use in beer brewing.

3.2 State why starch is the useful chemical constituent of the raw materials above.

3.3 List local sources of starch for beer brewing.

3.4 Describe methods of extraction of starch from the raw materials listed above.

3.5 Explain how starch based glucose syrup is produced by the methods above.

3.6 Define the term “fermentation”.

3.7 List enzymes used in brewing of beer.

3.8 Explain how fermentation of glucose syrup leads to the production of beer.

3.9 Describe limited and complete fermentation reactions.

3.10 List industrial applications of 2.8 above.

3.11 Describe commercial extraction, purification, storage and recovery of enzymes/yeast.

3.12 Outline the processes of production of beer.

3.13 Describe the chemical and biochemical techniques in the quality control of beer.