752-1022-00L Selected Topics in Food Chemistry
|Dozierende||L. Nyström, T. M. Amrein, M. Erzinger|
|Periodizität||jährlich wiederkehrende Veranstaltung|
|Kurzbeschreibung||The course is divided into two parts:|
The first part focusses mainly on the process contaminant acrylamide and its relation to Maillard reaction. Further topics such as food taints are also covered.
The second part is centered in cereal chemistry: main chemical components related to physicochemical, technological and nutritional properties of grain products.
|Lernziel||The main goal of the course are: |
a) Understand formation and mitigation of acrylamide
b) Know challenges of food taints and important examples
c) Understand the chemical composition and properties of cereal grains as raw materials for food, changes in composition during grain processing, and the effects of both on the nutritional properties of grain based products, such as breads, pasta, and breakfast cereals.
|Inhalt||The first part of the course focusses on acrylamide. Regulatory aspects, chemistry of formation, options for mitigation for different foods are presented in detail. Food taints are another topic and some examples and challenges in food are highlighted.|
The second part of the course covers fundamental and modern aspects of cereal chemistry: composition of grains, physicochemical properties of main grain components (starch, proteins, fibres, lipids), and their effects on technological and nutritional properties of cereal grain products. Focus is put on chemical reactions and changes during common food processing (dough making, baking, extrusion, fermentation), reflecting also their effects on the nutritional and sensory properties of grain products. Furthermore, a special emphasis is put on dietary fibres and related phytochemicals in grains: Different dietary fibre compounds found in cereals and cereal products (cellulose, arabinoxylan, beta-glucan, resistant starch etc.), co-passengers of dietary fibre (phenolic acids, plant sterols, tocols, folates, alkylresorcinols, avenanthramides), factors affecting their levels in foods, and methods used for the analysis of their content and composition.
|Skript||The lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben.|
|Voraussetzungen / Besonderes||Voraussetzungen: Lebensmittelchemie I/II und Lebensmittelanalytik I/II (oder Gleichwertiges)|