752-1000-00L Food Chemistry I
|Semester||Autumn Semester 2019|
|Lecturers||L. Nyström, S. Boulos, M. Erzinger|
|Periodicity||yearly recurring course|
|Language of instruction||German|
|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.|
|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|