The aim of the Food Chemistry II course is to understand the structure of proteins, phenolic substances, flavor compounds, and colorants in foods; to have information about toxic substances naturally found in foods and contaminants formed during processing, and to inform students about food additives and their intended uses.

Proteins (amino acid structures, classification, chemical reactions, primary, secondary, tertiary and quaternary structures of proteins, denaturation, proteins found in foods), enzymes (general properties, factors affecting enzyme activity, enzymes found in foods and their functions), colorants (chlorophyll, carotenoids, anthocyanins, betalains, heme pigments), phenolic compounds (phenolic acids, anthocyanidins, flavonoids, flavanols, isoflavones and other phenolic substances), toxic substances naturally found in foods and contaminants formed during food processing processes, food additives (colorants, sweeteners, preservatives, antioxidants, structure regulators and others)