Melanie Erzinger: Catalogue data in Autumn Semester 2017 |
Name | Dr. Melanie Erzinger |
Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO F 23 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
Telephone | +41 44 633 92 12 |
melanie.erzinger@hest.ethz.ch | |
Department | Health Sciences and Technology |
Relationship | Lecturer |
Number | Title | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|
752-1000-AAL | Food Chemistry I Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit. | 3 credits | 6R | L. Nyström, M. Erzinger | |
Abstract | To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Objective | To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Content | Descriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds). Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning). Links to food analysis, food processing, and nutrition. | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Literature | Introductory Food Chemistry, John W. Brady, Cornell University Press, New York, 2013. Selected sections. | ||||
752-1000-00L | Food Chemistry I | 3 credits | 2V | L. Nyström, M. Erzinger | |
Abstract | To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Objective | To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Content | Descriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds). Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning). Links to food analysis, food processing, and nutrition. The lectures Food Chemistry I and Food Chemistry II constitute a unit. | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Literature | H.-D. Belitz, W. Grosch, P. Schieberle, „Lehrbuch der Lebensmittelchemie“, Springer-Verlag, Berlin, Heidelberg, 2008 | ||||
752-1003-00L | Food Chemistry II | 3 credits | 2V | L. Nyström, M. Erzinger | |
Abstract | To familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Objective | To familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Content | Descriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds). Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning). Links to food analysis, food processing, and nutrition. The lectures Food Chemistry I and Food Chemistry II constitute a unit. | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Literature | H.-D. Belitz, W. Grosch, P. Schieberle, Lehrbuch der Lebensmittelchemie, Springer-Verlag, Berlin, Heidelberg, 2008 |