Introduction to the Chemistry of Food

Dr. Zeece’s research expertise is focused on hot topics related to the Food Chemistry area, including Proteomics, Electrophoretic Separations, Chromatography, Proteases, Protein Degradation, Animal & Plant Protein Purification, Characterization and Allergen Characterization. His large teaching background makes him the perfect author for a textbook in the Food Chemistry area.

Topic Outline

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, ?6 to ?3 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