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.
Lernziel
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.
Inhalt
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.
Skript
The lectures are supplemented with handouts.
Literatur
Introductory Food Chemistry, John W. Brady, Cornell University Press, New York, 2013. Selected sections.
Leistungskontrolle
Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)