752-1000-00L Food Chemistry I

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. 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