Home » Food Chemistry

Food chemistry mainly deals with chemical structure and properties of food constituents, and with chemical changes food undergoes. The course covers a broad range of subjects related to foods including basic scientific principles to food systems and practical applications. The course is divided into different modules which are arranged systematically and gives the learner the basic information about chemical composition of main types of foods, bio molecules such as carbohydrates, proteins and enzymes, lipids, vitamins, pigments, flavours, minerals and other micro components, additives and contaminants. In addition, the course also covers aspects of novel product development and value addition of foods.

Course Authors

Dr.Chandra Nayaka, S. Department of Studies in Biotechnology University of MysoreI Dr. Chandra Nayaka, Course Coordinator for Food Chemistry under Massive Open Online Courses (MOOCs) currently am working as Professor/Principal Scientist in the Department of Studies in Biotechnology, University of Mysore, Mysuru, have obtained Master’s and Doctoral degrees with distinction from the University of Mysore, Mysore. I have 19 years of teaching/research experience and my field of specialization is Food and Agricultural biotechnology. I have experience in research including visiting scientist at Danish Government institute for seed pathology (Copenhagen University), Denmark, China Agricultural University, Beijing, China, International Crops Research Institute for the Semi-Arid-Tropics (ICRISAT), Hyderabad, India. I am recipient of several awards including prestigious Japan International Award for Young Agricultural Researchers in India and The Millennium Plaques Honor by Prime Minister of India Award for the contribution in the field of Science & Technology by the Indian Science Congress Association, DST, Govt. of India and Best Scientist Award from ICAR-AICRP, Govt of India. To-date, I have more than 2,000 research citations with 27 h Index and 60 i10 index. I have obtained four national patents for innovative research projects. Published more than hundred research articles in reputed National and International Journals in high impact journals, Eight Books, 20 Book Chapters published by CABI, Springer, Elsevier, Nova Science, Wiley, etc. Also published several Application Notes in Agilent Technologies, USA; and several Technical Bulletins, Publications/Popular Articles. Submitted more than thousand nucleotide sequences of Seed-borne Pathogens and Bio-control Agents to NCBI-USA, EMBL-Europe, and DDBJ-Japan database. I have contributed significantly to Food Chemistry/mycotoxicology/seed health technology and Molecular plant pathology, biological control of plant pathogens and molecular detection and characterization of seed-borne pathogens. I have developed novel immunological and molecular tools for rapid and accurate detection of plant pathogenic and toxigenic fungi. I have identified newer bio-agents and developed formulations for seed treatment to improve the seed quality, field emergence and disease management. I have published more than 90 research articles in International and National journals. My research findings will help the researchers/scientists/quarantine peoples/Private company personnel/ to understand the implication of novel molecular markers for accurate and rapid detection and characterization of food borne/plant pathogens. I have trained many scientists/company personnel from Vietnam, South Korea, Bangladesh, Nepal and Tanzania in the area of Food and Agricultural Biotechnology.

  • Course Level: Undergraduate
  • Subject: Agricultural and Food Engineering
  • Fees: TBA
  • Language: English
  • Certificate: Available
  • Duration: 12 weeks
  • Provider: