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
Performance assessment
Performance assessment information (valid until the course unit is held again)
A repetition date will be offered in the first two weeks of the semester immediately consecutive.
Additional information on mode of examination
Die Gesamtnote setzt sich zusammen aus der Leistung der Semesterendprüfung (90%) sowie der selbständig zu bearbeitenden Aufgaben (10%). Diese Aufgaben sind ein obligatorisches Leistungselement. Ohne Absolvierung der Aufgaben wird für das Leistungselement die Note 1 erteilt (10% der Gesamtnote). Zusätzlich kann das erfolgreiche Lösen von zusätzlichen Lernelementen zur Erhöhung der Gesamtnote im Umfang von maximal 0.25 Notenpunkten führen.
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.
Performance assessment as a semester course