752-1022-00L  Selected Topics in Food Chemistry

SemesterSpring Semester 2019
LecturersL. Nyström, T. M. Amrein, M. Erzinger
Periodicityyearly recurring course
Language of instructionEnglish


752-1022-00 GSelected Topics in Food Chemistry2 hrs
Fri08:15-10:00LFW C 1 »
31.05.08:15-10:00LFW C 5 »
L. Nyström, T. M. Amrein, M. Erzinger

Catalogue data

AbstractThe 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.
ObjectiveThe 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.
ContentThe 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.
Lecture notesThe lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben.
Prerequisites / NoticeCourse prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent)

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersL. Nyström, T. M. Amrein, M. Erzinger
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition only possible after re-enrolling for the course unit.
Online examinationThe examination may take place on the computer.

Learning materials

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Offered in

Food Science MasterDisciplinary SubjectsWInformation
Food Science MasterFood ChemistryWInformation