Food Chemistry (5cr)
Code: C-02472-8B00CX55-3006
General information
- Enrollment
- 10.11.2025 - 14.01.2026
- Registration for introductions has not started yet.
- Timing
- 07.01.2026 - 10.05.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Institution
- Seinäjoki University of Applied Sciences, SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Seats
- 0 - 5
- Course
- C-02472-8B00CX55
Evaluation scale
1-5
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
Materials
Material shared in Moodle by the teacher
Teaching methods
Theoretica lectures, exercises and laboratory practices
Completion alternatives
Osan opinnoista voi opinnollistaa
Student workload
Total amount of student work 135h Theoretical lectures 30h Laboratory pactices 3x4h Rest independent work
Qualifications
Chemistry / Chemistry in food chain Food microbiology and process hygiene