Food Chemistry (5cr)

Objective

After completing the course, the student is able to define the chemical structures, the main chemical and functional properties and the role of the main food ingredients in foods. The student is able to name the chemical bonds of sugars, starch, proteins and fats in foods and explain their significance for food properties. The student is able to identify the chemical reactions of the main nutrients and deduce their behavior during food processing and storage, as well as the importance of water for food preservation and chemical reactions. The student is able to analyze the most important nutrient concentrations in foods and to report and draw conclusions from the results of chemical analysis.

Content

Carbohydrate Fats Proteins and enzymes Functional foods Additives and contaminants Food analytics Sensory evaluation

Qualifications

Chemistry / Chemistry in food chain Food microbiology and process hygiene

Assessment criteria, satisfactory (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Assessment criteria, good (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.