FOOD 2010 Lecture Notes - Lecture 3: Food Chemistry, Chemical Substance, Food Science
6 Feb 2017
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Upon successful completion of this unit, you will be able to: Classify carbohydrates and name three uses of them in foods. Describe the chemical makeup of proteins and the use and functions of them in foods. Classify lipids and discuss the use of them in foods. Name the fat and water-soluble vitamins and important minerals in nutrition. Atoms are the smallest unit of an element that make chemical bonds such as covalent bonds, hydrogen bonds, ionic bonds, and van der waals bonds. Molecules, as smallest identifiable units of pure substances, are involved in chemical reactions. The chemical changes are classified as electron-transfer or oxidation-reduction reactions. Metabolism is a general term to refer to all the chemical reactions occurring in a living system. Metabolism is divided into two processes: anabolism: reactions involving the synthesis of compounds: and catabolism: reactions involving the breakdown of compounds.
