Diploma in Food Technology

Applied Organic Chemistry




This outline may be modified at any time.

Read each reference by clinking on the underlined hyperlinks but remember to return to this course outline to go to the next topic. 
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Main references for these courses are:

o        The Online Biology Book

o        The MIT Biology Hypertextbook

o        Demonstration Experiments & Labs

o        Introduction to Food Science and Human Nutrition

o        Journal Food Chemistry

o        Bad Bug Book

 

Lab. Experiments

o        Carbohydrate

o        Proteins

3. Biuret Reaction - Protein in Egg Albumen

o        Enzymes

4.       Test for Amylase in Bee Honey

Lipids 

5.      Cis/trans Isomerization of Maleic Acid

Free radical reactions

6.       Wurster's Blue - Oxidation of N,N,N',N'-Tetramethyl-p-phenylendiamine

Tannins

7.      White Wine, made from Red Wine

Plastics

8.      Preparation of Bakelite

9.      Synthesis of Nylon 6,10

Food Additives

10.  Chlorophyllin keeps Canned Vegetable looking fresh

DNA

            11 Isolation of DNA from Onion

 

Topics/Classes

Carbohydrate

Monosaccharides

Disaccharides & polysaccharides

Oxidation and reduction

Stereoisomer

Fibre

Structure

Modified starches

                                                                                                                                                                                                                                                  i.       

Proteins

     Protein Structure

Maillard molecules and heterocyclic amines

Enzymes

Mid Semester Test (practice)

Lipids

Trans fatty acids

Trans fatty acids in diet

Prostaglandins

Auto-oxidation

Free radical reactions

Sample Mid Semester Test

Nucleic acids

            Identifying DNA (finger printing DNA)

Recombinant DNA Technology

DNA Restriction

PCR

Gel Electrophoresis

Polyisoprenoids

Terpenes

Polyphenols

Tannins

Plastics

          Rayon

          Addition Polymerization

          Condensation Polymerization

Preparation of Bakelite

Synthesis of Nylon 6,10

                                                Introduction to Polymer Chemistry

Enzymes

          Km and V max of Enzymes

Toxins in Food

          Naturally occurring food Toxins

In cooked food

Food Additives

Carcinogens

Benzene

POLYCYCLIC AROMATIC HYDROCARBONS

Practice Final Test

On-line Glossary

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Prepared by Barry Brazier

 


William Angliss Institute

Nutrition Australia

Australian Nutrition Foundation

AIFST 

Hospitality Association

Barry Brazier 

Hospitality Network

About Melbourne 


 
 
 
 
 

 


William Angliss Institute

Nutrition Australia

FDA

AIFST 

American Society for Microbiology 

Barry Brazier 

The Institute of Food Technologists 

About Melbourne