Classification; Simple Sugars: mono and disaccharides, Hygroscopicity and solubility, optical rotation, muta rotation; Sweetness: structure-activity relationship and sweetness index; Dextrose Equivalent; Sugar alcohols; Oligosaccharides: structure and occurrence. Polysaccharides: Starch-amylose and amylopectin-properties. Cellulose. Pectins, gums and seaweeds – structure &properties. Dietary fibres - Food sources, functional role.

Fatty acids - classification. Lipids -, classification - simple and compound lipids, sterols. Food lipids and health. Physical properties of fats and oils: crystal formation, polymorphism, melting point, plasticity. Shortening power of fats, smoke point. Chemical properties of fats – Hydrolysis, saponification, halogenation. Hydrolytic rancidity and oxidative rancidity. Chemical constants.

Amino acids - Definition, structure and classification. Protein - classification and structural conformation, Food sources and biological role. Properties of proteins in food systems: solubility, hydration, foam formation & stabilization, gel formation, emulsifying effect. Denaturation.

Nucleic acids; physicochemical and metabolic functions, metabolism – metabolism of purine and pyrimidine nucleotides. Metabolism of fat soluble and water soluble vitamins .Metabolism of micro and macro minerals.

Introduction, Nature, classification and nomenclature of enzymes. Mechanism of enzyme action; active site; Specificity. Enzyme kinetics – Michelis - Menten equation, Factors affecting enzyme action, Immobilization methods,selected application of enzymes in food Industries.