@ravikiran2020 @priya100raman Please host it.
Lab/Experiment(s) Hosting Request
1. Lab Name - Food Chemistry Lab:
| No.| Experiment Name | Experiment repository URL | Branch/Tag |
| 1.| Analysis of water for potable and food purposes -https://github.com/virtual-labs/exp-food-purposes-iitk | Main Branch | v1.0.0
| 2.| Moisture content in foods in relation to their stability - https://github.com/virtual-labs/exp-moisture-content-iitk| Main Branch | v1.0.0
| 3.| Non-enzymatic browning reactions and its determination- https://github.com/virtual-labs/exp-non-enzymatic-browning-iitk | Main Branch | v1.0.0
| 4.| Determination of rate/ extent of hydrolysis of sucrose/starch - https://github.com/virtual-labs/exp-hydrolysis-of-sucrose-iitk| Main Branch | v1.0.0
| 5.| Determination of free fatty acid content in fats and oils - https://github.com/virtual-labs/exp-free-fatty-acid-iitk| Main Branch | v1.0.0
| 6.| Detection and estimation of oxidative rancidity in fats/oils - https://github.com/virtual-labs/exp-oxidative-rancidity-in-fats-iitk| Main Branch | v1.0.0
| 7.| Determination of heat stability of vitamin C - https://github.com/virtual-labs/exp-heat-stability-of-vitamin-c-iitk| Main Branch | v1.0.0
| 8.| Study of some reactions of proteins - https://github.com/virtual-labs/exp-reactions-of-proteins-iitk | v1.0.0
| 9.| Study of some processing changes in proteins - https://github.com/virtual-labs/exp-processing-changes-in-proteins-iitk| Main Branch | v1.0.0
| 10.| Study of some functional properties of proteins - https://github.com/virtual-labs/exp-functional-properties-of-proteins-iitk| Main Branch | v1.0.0
GitHub Handle:
Primary GitHub Handle Details:
Name: IIT Kanpur-Virtual Lab
GitHub Handle: @vlabiitk
Email id: [vlabiitk@gmail.com]
Secondary GitHub Handle Details:
Name: Dhananjay Umrao
GitHub Handle: @umraodhananjay
Email id: [umraodhananjay@gmail.com]
Approved Proposal & Hosting Approval Mail:
Approval from Lab Developer
Introduction
In this food chemistry virtual laboratory, students will develop a comprehensive understanding of the fundamental physico-chemical properties and reactions occurring in food systems. The lab is designed to bridge theoretical concepts with practical applications, enabling students to analyze and interpret various changes in foods. Students will perform experiments related to key food chemistry principles such as analysis of potable water quality, effect of moisture on food stability, non-enzymatic browning reactions, starch hydrolysis, oxidative stability for oils/fat and protein functionality and related reactions. Through these experiments, they will gain hands-on experience in evaluating the role of water in food systems, and assessing physico-chemical reactions that influence food quality, appearance, and nutritional value. The laboratory also emphasizes the study of macromolecules such as proteins and carbohydrates, focusing on their structural and functional properties in food matrices. Additionally, students will investigate reaction kinetics and mechanisms, such as starch hydrolysis and browning reactions, to understand how processing conditions affect food characteristics. Overall, this lab provides a strong foundation in food chemistry by integrating analytical techniques with real-world applications in food processing, quality control, and product development.
Objectives
• Understand the principles of water hardness and its significance in food processing along with effect of moisture content on food stability.
• Study the mechanism and factors affecting non-enzymatic browning reactions and degradation of vitamin C in food systems.
• Investigate the reactions of macromolecules such as kinetics of starch hydrolysis, and oxidative stability of fats/oils.
• Evaluate functional properties of proteins and some processing changes in protein
Course Alignment:
a. AKTU, Lucknow; KFT452; B. Tech. Food Technology
b. HBTU, Kanpur; TFT357; B. Tech. Food Technology
c. Tezpur University, Aasam; FE 205; B. Tech. Food Technology
d. Anand Agricultural University; FQA 112; B. Tech. Food Technology
e. CFTRI Mysore; FT 001; B. Tech. Food Technology
f. NIFTEM, Haryana; FST 211; B. Tech Food Science & Technology
g. Sant Longowal Institute of Engineering & Technology, Longowal, Punjab; PCFT-515; B.E. Food Engg & Technology
h. Guru Jambheshwar University of Science and Technology, Hisar; FT201-P; B. Tech: Food Technology
i. Guru Nanak Dev University, Amritsar; FST-205; B. Tech: Food Technology
j. Islamic University of Science & Technology, Pulwama, Jammu & Kashmir; DFT191C; B. Tech: Food Technology
Target Audience:
a. UG (1st Year/ 2nd Year) [highest priority for development]
b. UG (3rd Year/ 4th Year) [next higher priority for development]
domain of the lab- Physical Sciences
Phase- Extended-Phase-3
@ravikiran2020 @priya100raman Please host it.
Lab/Experiment(s) Hosting Request
1. Lab Name - Food Chemistry Lab:
| No.| Experiment Name | Experiment repository URL | Branch/Tag |
| 1.| Analysis of water for potable and food purposes -https://github.com/virtual-labs/exp-food-purposes-iitk | Main Branch | v1.0.0
| 2.| Moisture content in foods in relation to their stability - https://github.com/virtual-labs/exp-moisture-content-iitk| Main Branch | v1.0.0
| 3.| Non-enzymatic browning reactions and its determination- https://github.com/virtual-labs/exp-non-enzymatic-browning-iitk | Main Branch | v1.0.0
| 4.| Determination of rate/ extent of hydrolysis of sucrose/starch - https://github.com/virtual-labs/exp-hydrolysis-of-sucrose-iitk| Main Branch | v1.0.0
| 5.| Determination of free fatty acid content in fats and oils - https://github.com/virtual-labs/exp-free-fatty-acid-iitk| Main Branch | v1.0.0
| 6.| Detection and estimation of oxidative rancidity in fats/oils - https://github.com/virtual-labs/exp-oxidative-rancidity-in-fats-iitk| Main Branch | v1.0.0
| 7.| Determination of heat stability of vitamin C - https://github.com/virtual-labs/exp-heat-stability-of-vitamin-c-iitk| Main Branch | v1.0.0
| 8.| Study of some reactions of proteins - https://github.com/virtual-labs/exp-reactions-of-proteins-iitk | v1.0.0
| 9.| Study of some processing changes in proteins - https://github.com/virtual-labs/exp-processing-changes-in-proteins-iitk| Main Branch | v1.0.0
| 10.| Study of some functional properties of proteins - https://github.com/virtual-labs/exp-functional-properties-of-proteins-iitk| Main Branch | v1.0.0
GitHub Handle:
Primary GitHub Handle Details:
Name: IIT Kanpur-Virtual Lab
GitHub Handle: @vlabiitk
Email id: [vlabiitk@gmail.com]
Secondary GitHub Handle Details:
Name: Dhananjay Umrao
GitHub Handle: @umraodhananjay
Email id: [umraodhananjay@gmail.com]
Approved Proposal & Hosting Approval Mail:
Approval from Lab Developer
Introduction
In this food chemistry virtual laboratory, students will develop a comprehensive understanding of the fundamental physico-chemical properties and reactions occurring in food systems. The lab is designed to bridge theoretical concepts with practical applications, enabling students to analyze and interpret various changes in foods. Students will perform experiments related to key food chemistry principles such as analysis of potable water quality, effect of moisture on food stability, non-enzymatic browning reactions, starch hydrolysis, oxidative stability for oils/fat and protein functionality and related reactions. Through these experiments, they will gain hands-on experience in evaluating the role of water in food systems, and assessing physico-chemical reactions that influence food quality, appearance, and nutritional value. The laboratory also emphasizes the study of macromolecules such as proteins and carbohydrates, focusing on their structural and functional properties in food matrices. Additionally, students will investigate reaction kinetics and mechanisms, such as starch hydrolysis and browning reactions, to understand how processing conditions affect food characteristics. Overall, this lab provides a strong foundation in food chemistry by integrating analytical techniques with real-world applications in food processing, quality control, and product development.
Objectives
• Understand the principles of water hardness and its significance in food processing along with effect of moisture content on food stability.
• Study the mechanism and factors affecting non-enzymatic browning reactions and degradation of vitamin C in food systems.
• Investigate the reactions of macromolecules such as kinetics of starch hydrolysis, and oxidative stability of fats/oils.
• Evaluate functional properties of proteins and some processing changes in protein
Course Alignment:
a. AKTU, Lucknow; KFT452; B. Tech. Food Technology
b. HBTU, Kanpur; TFT357; B. Tech. Food Technology
c. Tezpur University, Aasam; FE 205; B. Tech. Food Technology
d. Anand Agricultural University; FQA 112; B. Tech. Food Technology
e. CFTRI Mysore; FT 001; B. Tech. Food Technology
f. NIFTEM, Haryana; FST 211; B. Tech Food Science & Technology
g. Sant Longowal Institute of Engineering & Technology, Longowal, Punjab; PCFT-515; B.E. Food Engg & Technology
h. Guru Jambheshwar University of Science and Technology, Hisar; FT201-P; B. Tech: Food Technology
i. Guru Nanak Dev University, Amritsar; FST-205; B. Tech: Food Technology
j. Islamic University of Science & Technology, Pulwama, Jammu & Kashmir; DFT191C; B. Tech: Food Technology
Target Audience:
a. UG (1st Year/ 2nd Year) [highest priority for development]
b. UG (3rd Year/ 4th Year) [next higher priority for development]
domain of the lab- Physical Sciences
Phase- Extended-Phase-3