BFT402 Food Chemistry Syllabus
AKTU B.Tech · 4th Semester · Unit-wise syllabus (effective 2023-24)
BFT402 Food Chemistry (also written as KFT402) is a subject in Semester 4 of the AKTU B.Tech programme, prescribed by Dr. A.P.J. Abdul Kalam Technical University. It carries 4 credits with an L-T-P of 3-1-0. The syllabus is divided into 5 units: Water in Foods and Carbohydrates, Lipids, Proteins, Vitamins and Minerals, Food Additives. The complete unit-wise topic list, course outcomes and reference books are given below, taken from the official AKTU syllabus effective from 2023-24.
BFT402 Subject Details
| Subject Code | BFT402 / KFT402 |
|---|---|
| Subject Name | Food Chemistry |
| University | Dr. A.P.J. Abdul Kalam Technical University (AKTU) |
| Course | B.Tech (Bachelor of Technology) |
| Year / Semester | 2nd Year · 4th Semester |
| Credits | 4 |
| L-T-P | 3-1-0 |
| Total Units | 5 |
| Scheme Effective From | 2023-24 |
| Last Verified | 2026-08-17 |
BFT402 Food Chemistry Unit-Wise Syllabus
Official AKTU syllabus (effective 2023-24) — 5 units.
Unit 1: Water in Foods · Carbohydrates
Water in Foods: Structure. Properties, Interactions, Water activity, Sorption Isotherms and food stability. Carbohydrates: Structure & Classification. Functions, Reactions and properties of simple and complex carbohydrates, Browning reactions, Modified Starches and their applications in food industry.
Unit 2: Lipids
Lipids: Classification and Structure. Consistency of commercial fats, Lipolysis, Auto oxidation, Thermal Decomposition of lipids. Antioxidants and their role. Refining of oils, Modification of oils and fats, Role of food lipids in flavor, Nutritional aspects of natural and modified fats. Medium Chain Triglycerides as Functional Foods.
Unit 3: Proteins
Proteins: Structure, Chemical reactions and interactions of amino acids and proteins. De-naturation and its implications, Functional properties of food proteins Modification of food proteins in processing and storage and its implications. Nutritive value of food proteins.
Unit 4: Vitamins and Minerals
Vitamins and Minerals: Chemistry and stability of water and fat soluble vitamins, Chemical properties of minerals and their bioavailability, Enrichment Fortification and Restoration. Natural pigments in foods and their retention in processed foods. Flavoring constituents in foods, Development of process and reaction flavour volatiles.
Unit 5: Food Additives
Food Additives: Definitions, sources, uses and functions and regulatory aspects of Food additives. Limits of usage as per FSSAI. Intentional & Non Intentional additives, Food Adulterants.
BFT402 Course Outcomes
- SEMESTER: III
- PRE-REQUISITE : NIL
- OBJECTIVE: The course aims to provide systematic knowledge and understanding of chemistry of food
- components like Water, Proteins, Carbohydrates ,Lipids, Vitamins and Minerals. It covers understanding of the
- various reactions and interactions involved and that are significant to Food Quality.It also covers the aspect of
- various Food Additives and their role in natural/ processed foods..
- Understand the chemistry of food components like water, proteins, carbohydrates and lipids.
- Understand the chemistry of Vitamins, Minerals and Pigments found in foods.
- Learn about the functional properties of food constituents that are of importance in processing& quality
- Learn about the food additives that are relevant to processed food industry for shelf life extension and as processing
- aids
- S.No Name of Authors / Books / Publishers Year of Publication
- / Reprint
- Shakuntala Manay,N. and Shadaksharaswamy, M. Food Facts and Principles. New 2013
- Age International Publishers.
- Meyer, L.J., Food Chemistry. CBS Publishers & Distributors 2004
- Damodaran S., Parkin K.L., editors of Fennema’s Food Chemistry, 5th Edition, CRC 2017
- Press, Taylor & Francis Group
- https://www.google.co.in/books/edition/Fennema_s_Food_Chemistry
- John M. deMan, Principles of Food Chemistry, 3rd Edition. Springer 2013
- COURSE DETAILS: Lecture
Frequently Asked Questions about BFT402
What is the syllabus of BFT402 Food Chemistry?
The AKTU BFT402 Food Chemistry syllabus is divided into 5 units: Water in Foods and Carbohydrates; Lipids; Proteins; Vitamins and Minerals; Food Additives. The complete topic list for each unit is published on this page, taken from the official Dr. A.P.J. Abdul Kalam Technical University syllabus effective from 2023-24.
How many units are there in BFT402?
BFT402 Food Chemistry has 5 units in the AKTU syllabus, with an L-T-P (Lecture-Tutorial-Practical) structure of 3-1-0 and 4 credits.
Is BFT402 the same subject as KFT402?
Yes. AKTU renumbered its B.Tech subject codes from the 2022-23 session onwards, so the same subject appears as BFT402 and KFT402 depending on the scheme year. The syllabus content is the same.
Which semester is BFT402 taught in?
BFT402 Food Chemistry is taught in Semester 4 of the 2nd year of the AKTU B.Tech programme.
How many credits is BFT402 worth?
BFT402 Food Chemistry carries 4 credits in the AKTU evaluation scheme, with an L-T-P of 3-1-0.
Where can I download BFT402 previous year question papers?
AKTU B.Tech previous year question papers for every semester are available to download free on Ryzenstudy, with no login or registration required.
Is this the official AKTU syllabus for BFT402?
Yes. Every topic on this page is taken from the official Dr. A.P.J. Abdul Kalam Technical University syllabus document (AKTU B.Tech 2nd Year Food Technology Syllabus), effective from 2023-24. A direct link to the original AKTU PDF is provided at the top of this page. Last verified on 2026-08-17.
Related AKTU Syllabus
Source: Dr. A.P.J. Abdul Kalam Technical University official syllabus — AKTU B.Tech 2nd Year Food Technology Syllabus, effective from 2023-24. Ryzenstudy is not affiliated with AKTU. Content last verified on 2026-08-17.