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Food chemistry and analysis

Course Description: Introduction to the importance of food chemistry and analysis. Understanding the physical and chemical properties of food components (water, proteins, carbohydrates, fats, minerals, vitamins). Maillard reaction and its effects on food quality and value. Study of methods for preparing food samples for chemical analysis. Estimation of food components such as moisture, ash, minerals, proteins, carbohydrates, fats, vitamins, and food additives. Biochemical reactions occurring in food components during food preparation, processing, and storage, and their effects on food quality. The role of enzymes in food processing and manufacturing. Description of Laboratory Course Contents: 1. Preparation of solutions and measurement of their concentrations (molarity, molality, normality). 2. Estimation of chemical properties of food (moisture content, total and soluble solids, total acidity, and vitamin C). 3. Colorimetric reactions. 4. Estimation of moisture, ash, protein, total, soluble, and insoluble carbohydrates, ethereal extract, and toxic heavy metals.
Credit hours: 4
Prerequisites: CHEM356
Objectives of the course :
  • Identifying the structure and properties of food chemical components such as carbohydrates, proteins, fats, enzymes, vitamins, and food additives.
  • Understand the chemistry of nutrients and implement the principles of food analysis.
  • And to obtain the latest information on laboratory and analytical techniques for the analysis and estimation of chemical components of food.
Course outputs :

1. Explanation of Food and the Chemical Composition of Food Components
Gains the necessary skills to analyze and estimate the chemical components of food and its products.
3. Understands the main chemical reactions that occur in food products and food ingredients during processing, manufacturing, and storage.

Additional information:
  • Last updated: 2026-06-16

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