Food Chemistry (5cr)

Objective

After completion of the course the student will be able to
? ?describe the theoretical and practical grounds relating to the composition of raw and processed foods in chemical-physical terms
? ?account for the major chemical changes that occur in foods from harvest to consumption
? analyze food composition and quality using modern techniques
? ?evaluate analytical results
? ?write a project report based on laboratory work according to given instructions
? ?orally present a project work according to given instructions

Content

The objectives of this course are to:
? achieve knowledge on the composition of raw and processed foods in physico-chemical terms,
? gain knowledge and understanding on chemical reactions taking place in foods, and
? learn how to analyze food composition and to critically evaluate results.
The practices focus on important chemical and physical analytical methods. The students are trained in writing reports and orally presentation through interpretation of results achieved from analyses of a specific food sample

Qualifications

No previous studies are required.

Materials

Belitz, H.D., Grosch, W., 1999 Food Chemistry, Springer Verlag, S.A.,

Further information

Moreira da Silva, Aida