752-1000-AAL  Food Chemistry I

SemesterSpring Semester 2019
LecturersL. Nyström, M. Erzinger
Periodicityevery semester recurring course
Language of instructionEnglish
CommentEnrolment 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.



Courses

NumberTitleHoursLecturers
752-1000-AA RFood Chemistry I
Self-study course. No presence required.
90s hrsL. Nyström, M. Erzinger

Catalogue data

AbstractTo familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ObjectiveTo familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ContentDescriptive 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 notesThe lectures are supplemented with handouts.
LiteratureIntroductory Food Chemistry, John W. Brady, Cornell University Press, New York, 2013. Selected sections.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersL. Nyström, M. Erzinger
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science MasterCourse Units for Additional Admission RequirementsE-Information