Nomenclature and classification, structure and chemical properties of carbohydrates monosaccharide, disaccharides and polysaccharides (cellulose, starch, fructans, galactans, hemi-cellulose, pectic substances, carageenan); and complex carbohydrates; amino sugars, proteoglycans and glycoproteins. Difference between reducing and non- reducing sugar, epimers, anomers, isomers, hexoses, ketoses, aldose, a 1®4, a 1®6, b 1®4 linkages and color reactions to identify them. Changes in carbohydrates during processing. Carbohydrates determination methods. Enzymic and non-enzymic browning.