Enzymes and some of their applications in the field of food
processing and analysis. Functional foods and Nutraceuticals, their sources and
importance in food and nutrition, and their role in promoting individual health
and preventing or treating some incurable diseases. Classification and general
functions of phenolic compounds in foods. Introduction to food toxicology,
biological and toxic effects of intended and unintentional food additives,
natural toxins and various pollutants in food, mechanisms of entry,
distribution and exit from the body, chemistry of their metabolism and
treatment.
With success in the course, the student will be able to:
1 Describes the science of food chemistry and its
relationship to nutritional and functional aspects.
2 Explains the most important chemical compounds in foods,
their composition, and their technical and scientific importance
3 Explain the types of natural phytochemicals, functional
foods and nutritional preparations.
4 Explains the science of toxicology and some types of
natural and industrial toxins and their impact on human health and safety
5 Mention some additives and their importance in the food
industry
B Mental skills
1 Analyzes and compares the science of food chemistry and
its importance in the food industry
2 Concludes the logical analysis of some issues and topics
related to the physical and chemical properties of the micro-components in
foods.
3 Explain the importance of micro-components and chemical
reactions and determine their role in the field of food.
4 Discusses phytochemicals, functional foods and nutritional
preparations.
5 Discover the dangers of some natural and industrial toxins
and their role in the field of food technology.
C Scientific and professional skills
1 Employ the skills and ability to understand and comprehend
many scientific and professional topics
2 Looking at the use of the Internet and the collection of
information and data.
3 Use learning skills to prepare a presentation
4 Can write a scientific report in the field of food science
and technology
5 Extract scientific information from various references and
articles.
