Summary of IMG103 KIMIA MAKANAN (FOOD CHEMISTRY)

IMG103 KIMIA MAKANAN (FOOD CHEMISTRY)

MEMPERKENALKAN KEPADA PELAJAR-PELAJAR FUNGSI, SIFAT-SIFAT PELBAGAI KOMPONEN MAKANAN SERTA INTERAKSI-INTERAKSI ANTARA KOMPONEN.

Lecturer: DR. NOR SHARIFFA BINTI YUSSOF
Lecturer: PROFESOR MADYA DR. CHENG LAI HOONG

Skill Level: Beginner

COURSE SYNOPSIS & LEARNING OUTCOMES

Announcements

Course learning outcomes and assessments

LECTURE CLASS ATTENDANCE

LAB CLASS ATTENDANCE (29/3/2023 - 21/6/2023)

COURSE BRIEFING

COURSE BRIEFING &amp; INTRODUCTION TO FOOD CHEMISTRY

SAFETY TALK & LAB BRIEFING

Lab Report Do's and Don'ts

Lab Report Assessment Rubric

LAB SAFETY TALK

Food Chemistry Lab Class Guidelines

LAB MANUAL

LAB REPORT SUBMISSION

Lab report 1: Water (Formative assessment)

Lab report 2: Carbohydrates (Formative assessment)

Fats and oils

Amino acids and Proteins

LAB REPORTS (REVISED)

Water Lab Reports

Carbohydrates Lab Reports

PRACTICAL TEST (SCHEDULE & RUBRIC)

Practical Test Schedule

Practical Test Rubric

WATER

Water 1

WATER ACTIVITY CONCEPT

MOISTURE SORPTION ISOTHERM

CARBOHYDRATES

Carbohydrates 1 notes

Carbohydrates 2 notes

Carbohydrates crossword puzzle

LIPIDS

Lipids chemistry notes

Lipids physical properties and processing

Chemical reactions of fats and oils

LAB ACTIVITY 6: PREPARATION OF OF CHEMICAL SOLUTIONS

Concentration, dilution, transferring chemicals

FOOD COLLOIDAL SYSTEM

Food Colloidal System

About Proteins

Click here to download lecture slides

A good read

Proteins Structures

Group Assignment: Role of Proteins in Processed Food Products

About Enzymes

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Vitamins and minerals

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Pigments

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COURSE BRIEFING & INTRODUCTION TO FOOD CHEMISTRY