752-1000-AAL Food Chemistry I
| Semester | Autumn Semester 2018 |
| Lecturers | L. Nyström |
| Periodicity | every semester recurring course |
| Language of instruction | English |
| Comment | 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. |
| 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. |
| Learning 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. |