Become A Pro-Food Chemist

Become a professional Food Chemist by learning A-Z about Food Chemistry,

What you'll learn
By end of this course you will learn chemical processes and interactions of the biological and nonbiological components of foods.
Introduction to Food
What is Food Chemistry
Able to explain wide variety of nutrients in depth.
Such as carbohydrates, lipids, proteins, vitamins, minerals, water, pigment & colors, flavors, enzymes and properties of foods.
Requirements
Prior knowledge of basic chemistry is required. Everything covered will be related to food.
Rest in case, you need any help I will be actively answering queries in the Q&A section.
Description
This course will enable you to gain in and outs of Food Chemistry. All the topics covered in this course are related to Food Nutrition. No prior knowledge required. This course is user friendly and is acceptable to all educational levels. This course is essential because In the food processing industry, It tells us of food changes that occur during processing and storage.Chemicals are essential building blocks for everything in the world. All living matter, including people, animals and plants, consists of chemicals. All food is made up of chemical substances. Chemicals in food are largely harmless and often desirable – for example, nutrients such as carbohydrates, protein, fat and fibrers are composed of chemical compounds. Many of these occur naturally and contribute both to a rounded diet and to our eating experience.Chemicals can, however, have a variety of toxicological properties, some of which might cause effects in humans and animals. Usually, these are not harmful unless we are exposed to them for a long time and at high levels. Scientists help to safeguard against these harmful effects by establishing safe levels. This scientific advice informs decision-makers who regulate the use of chemicals in food or seek to limit their presence in the food chain.

Overview

Section 1: Introduction To Food Chemistry 1

Lecture 1 Topics Covered In This Course 1.1

Lecture 2 Introduction To Food & Food as a source of Nutrients 1.2

Lecture 3 Nutrients & Food is More than Nutrients 1.3

Lecture 4 Food Intake and Its Regulations, Hunger | Appetite | Satiety 1.4

Lecture 5 Regulation of Hunger 1.5

Lecture 6 Genetically Modified Foods 1.6

Lecture 7 Organic Foods 1.7

Lecture 8 General Discussion 1.8

Section 2: Carbohydrates 2

Lecture 9 Introduction to Carbohydrates 2.1

Lecture 10 Monosaccharides | Oligosaccharides 2.2

Lecture 11 Function of Sugars in Foods | Browning Reactions 2.3

Lecture 12 Polysaccharides | Starch 2.4

Lecture 13 Terminology 2.5

Section 3: Lipids 3

Lecture 14 Introduction To Lipids | Classification 3.1

Lecture 15 Fatty Acids | Saturated Fatty Acids | Unsaturated Fatty Acids 3.2

Section 4: Proteins 4

Lecture 16 Introduction To Proteins | Classifications of Proteins| It's Properties 4.1

Lecture 17 Denaturation of Proteins (Make Notes) 4.2

Lecture 18 Protein Gels (Make Notes) 4.3

Lecture 19 Food Proteins 4.4

Lecture 20 Non-Traditional Proteins | Nutritional Importance 4.5

Section 5: Vitamins 5

Lecture 21 Introduction To Vitamins | Classification | Functions | Requirements 5.1

Lecture 22 Fat Soluble Vitamins (Make Notes) 5.2

Lecture 23 Vitamin A | Functions | Deficiencies 5.3

Lecture 24 Vitamin D | Functions | Deficiencies 5.4

Lecture 25 Vitamin E | Functions | Deficiency 5.5

Lecture 26 Vitamin K (Make Notes) 5.6

Lecture 27 Water-Soluble Vitamins 5.7

Lecture 28 Vitamin B-1 | Functions | Deficiency 5.8

Lecture 29 Vitamin B-2 | Functions | Deficiency 5.9

Lecture 30 Niacin (Make Notes) 5.10

Lecture 31 Vitamin B-6 | Functions | Deficiency 5.11

Lecture 32 Biotin | Functions | Deficiency 5.12

Lecture 33 Pantothenic Acid | Functions | Deficiency 5.13

Lecture 34 Vitamin B-12 | Functions | Deficiency 5.14

Lecture 35 Vitamin C | Functions | Deficiency 5.15

Lecture 36 Congratulations !! 5.16

Section 6: Minerals 6

Lecture 37 Introduction To Minerals 6.1

Lecture 38 Macronutrients | Micronutrients 6.2

Lecture 39 Macronutrients - Calcium 6.3

Lecture 40 Macronutrients - Phosphorous 6.4

Lecture 41 Macronutrients - Magnesium (Make Notes) 6.5

Lecture 42 Sodium | Potassium | Chlorine 6.6

Lecture 43 Micronutrients - Iron 6.8

Lecture 44 Micronutrients - Fluorine | Zinc 6.9

Lecture 45 Micronutrients - Copper | Iodine 6.10

Lecture 46 Micronutrients - Chromium | Cobalt 6.11

Section 7: Water 7

Lecture 47 Introduction to Water 7.1

Lecture 48 Physical Properties 7.2

Lecture 49 Structure of Water 7.3

Lecture 50 Bound Water 7.4

Section 8: Pigments & Colors 8

Lecture 51 Introduction To Pigment & Colors 8.1

Lecture 52 Chlorophylls 8.2

Lecture 53 Myoglobin & Hemoglobin 8.3

Lecture 54 Anthocyanins 8.4

Lecture 55 Flavonoids 8.5

Lecture 56 Tannins 8.6

Lecture 57 Betaines 8.7

Lecture 58 Quinones & Xanthones 8.8

Lecture 59 Carotenoids (Make Notes) 8.9

Lecture 60 Synthetic Colors (Make Notes) 8.10

Section 9: Flavors 9

Lecture 61 Introduction To Flavors 9.1

Lecture 62 Sensation of Taste 9.2

Lecture 63 Substances To Taste 9.3

Lecture 64 Taste Factors 9.4

Lecture 65 Taste Modifiers 9.5

Those who are willing to start their careers in Food processing | Advanced Chemistry | Nutritionist Science | Willing to gain more knowledge.,All the above curious may opt for this course !!