Food Chemistry Series: Water

(1 customer review)
Dr. Ritika Joshi
Total Lectures:
1 Hr. 40 mins
(1 customer review)

Original price was: ₹99.Current price is: ₹49.

(1 customer review)

Food Chemistry Series: Water

Water is the most important diluent of food solids. Water in foods has several effects on physical properties, food behaviour in processing, microbial growth, stability, palatability, and phase transitions. The importance of water in foods is due to its presence in almost all foods, the dominance of water as a food component, and the physical properties and peculiarities of water in comparison with other food components. This course focuses on the chemical and physical properties of major food component water. This course presents the fundamental principles of physical chemistry and its relationship to food component water. It begins with basic chemistry concepts, building a foundation of knowledge on water so learners can then grasp the physical chemistry of water and how it controls various parameters of food such as: food processing, food packaging, food quality, food spoilage, and glass transition temperature.

In this lecture we are going to cover the following topics:

  1. Introduction to water in Foods: Types of Water, Phase Diagram
  2. The Glass Transition
  3. Water Activity and Reaction Rate, Water Activity and Food Spoilage, Water Activity and Packaging, Water Activity and Food Processing
  4. Few Multiple Choice Questions which may be asked in the exam


Picture Credit: 

Pictures: Foods That Are Good Sources of Water. (n.d.). Retrieved from

Dr. Ritika Joshi is an Assistant Professor of Chemistry, since January 2019, at the Institute of Chemical Technology Mumbai, Marathwada Campus, Jalna, one of the premier academic and research institutes in chemical engineering, technology and allied fields. In addition to teaching & research, she is also the Girls hostel warden and actively involved in organizing National Science Day programme with a motto of inculcating scientific temperament in students. She also acts as the Sub-Editor of the Purnabramha magazine, an intellectual and enlightening initiative of the CASMB for budding entrepreneurs. Before joining ICT Jalna, she worked as a faculty of chemistry at the VIT University, Bhopal, which is a top ranked private university in India. She has also worked at CSIR-National Metallurgical Laboratory, Jamshedpur as a project trainee. She has qualified CSIR NET examination (year 2012) in the subject Chemical Sciences with AIR 66. She is the recipient of the CSIR NET JRF and SRF fellowship from 2013 to 2017 for pursuing her doctoral studies in Biophysical Chemistry at VNIT, Nagpur. She has also won a Bronze medal and certificate from the Royal Society of Chemistry in a conference held at BITS Goa. She completed her bachelors and master’s degree in Organic Chemistry from RTMNU, Nagpur. Her research interests are Fluorescence Spectroscopy, Photophysics, Photochemistry, Photopharmacology and Sensing. Till date she has published 17 research articles in peer-reviewed international journals and 3 book chapters are to her credit. As a chemistry enthusiast and the one who wants to evolve, she is ever more motivated to grow and disseminate the knowledge, help people find and realise the significance of the chemistry subject as the most useful of sciences that is known for the ever-growing utility and safety of the human race.

Learners will have a new appreciation for the foods they eat, the science behind their favourite foods, and even some helpful tips to prepare foods properly. This course provides important information about food science and cooking that students can use throughout their lives. Students learn what happens to the food they prepare when certain ingredients are added or when certain outside stimuli interact with the food. The goal of this course is to provide the non-science majors an opportunity to complete their science distribution requirement with a new and exciting course on a topic they experience daily. The understanding of the scientific concepts associated with food and food preparation is the main focus. Students will learn how the scientific method can be applied to the preparation of foods. Cooking is a scientific experiment that occurs in the confines of a domestic kitchen or restaurant. Scientists use tools to help with their experiments just as people use different pieces of kitchen equipment to prepare their meals. We hope that students will think twice about the food they eat, and its methods of preparation, as a result of completing this course.
Post the completion of the course, you will be awarded a certificate of completion of this course by FoodTech Pathshala.
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