Study Guide

Objective

Upon competion of the course students will
- be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
- know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
- be able to analyze the important nutrients occurring in food.

Content

The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarised with functional foods and evaluattions using the senses.

Materials

Material shared in Moodle by the teacher.

Teaching methods

Lectures, exercises (laboratory work) and small group work

Exam schedules

The final exam of the course with the last lecture in week 41. Two re-exam possibilities on general exam days.

Student workload

Total work 135 h
Lectures 26 h
Laboratory work 5 x 4h
Independent studying 89 h

Further information

The participation in the laboratory practices is compulsory

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Chemistry / Chemistry in food chain
Microbiology