Food biochemistry and food processing Part 1: Principles Food Analysis 1. An Introduction to Food Biochemistry 2. Analytical Techniques in Food Biochemistry 3. Enzymes in Food Analysis 4. Browning Reactions 5. Water Chemistry and Biochemistry Part 2: Biotechnology and Ezymology 6. Enzyme Classification and Nomenclature 7. Biocatalysis Enzyme Engineering and Biotechnology 8. Enzyme Activities 9. Enzymes in Food Processing 10. Protein Cross linking in Food Structure Applications Implications for Health and Food Safety 11. Chymosin in Cheese Making 12. Pectic Enzymes in Tomatoes 13. Seafood Enzymes 14. Seafood Enzymes: Biochemical Properties and Their Impact on Quality Part 3: Meat Poultry and Seafoods 15. Biochemistry of Raw Meat and Poultry 16. Biochemistry of Processing Meat and Poultry 17. Chemical and Biochemical Aspects of Color in Muscle Based Foods 18. Biochemistry of Fermented Meat 19. Biochemistry of Seafood Processing 20. Fish Collagen 21. Fish Gelatin 22. Application of Proteomics to Fish Processing and Quality Part 4: Milk 23. Dairy Products 24. Chemistry and Biochemistry of Milk Constituents 25. Biochemistry of Milk Processing 26. Equid Milk: Chemistry Biochemistry and Processing Part 5: Fruits Vegetables and Cereals 27. Biochemistry of Fruits 28. Biochemistry of Fruit Processing 29. Biochemistry of Vegetable Processing 30. Non Enzymatic Browning in Cookies Crackers and Breakfast Cereals 31. Bakery and Cereal Products 32. Starch Synthesis in the Potato Tuber 33. Biochemistry of Beer Fermentation 34. Rye Constituents and Their Impact on Rye Processing Part 6: Health Functional Foods 35. Biochemistry and Probiotics 36. Biological Activities and Production of Marine Derived Peptides 37. Natural Food Pigments Part 7: Food Processing 38. Thermal Processing Principles 39. Minimally Processed Foods 40. Separation Technology in Food Processing Part 8: Food Safety and Food Allergens 41. Microbial Safety of Food and Food Products 42. Food Allergens 43. Biogenic Amines in Foods 44. Emerging Bacterial Food Borne Pathogens and Methods of Detection 45. Biosensors for Sensitive Detection of Agricultural Contaminants Pathogens and Food Borne Toxins