Food Chemistry and Microbiology

  1. Water in Food Systems
    1. Structure and Properties of Water
      1. Molecular Structure
        1. Physical Properties
          1. Polarity and Hydrogen Bonding
            1. Unique Properties of Water
            2. Water-Food Component Interactions
              1. Hydration of Food Components
                1. Solubility Relationships
                  1. Water-Protein Interactions
                    1. Water-Carbohydrate Interactions
                    2. Forms of Water in Foods
                      1. Free Water
                        1. Bound Water
                          1. Measurement Methods
                            1. Functional Differences
                            2. Water Activity and Food Stability
                              1. Microbial Growth Relationships
                                1. Chemical Reaction Rates
                                  1. Physical Property Changes
                                    1. Shelf Life Implications
                                    2. Moisture Sorption Isotherms
                                      1. Types of Isotherms
                                        1. Interpretation and Applications
                                          1. Hysteresis Effects
                                            1. Practical Applications

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                                          2. Fundamental Chemical Concepts

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                                          4. Carbohydrates in Foods