Food chemistry (5 cr)
Code: KC03BE30051-3007
General information
Enrollment
19.04.2021 - 25.09.2021
Timing
30.08.2021 - 18.12.2021
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Sarita Ventelä
Responsible person
Jukka Kauppila
Scheduling groups
- Seinäjoki (Size: 18. Open UAS: 0.)
- Pitkämatka (Size: 18. Open UAS: 0.)
- ELIKE21 (Size: 18. Open UAS: 0.)
Student groups
-
ELIKE21
-
MBIELI21
Education groups
- Pienryhmä 1
- Pienryhmä 2
- ELIKE21
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 time of the final exam of the course is agreed during the first lecture. Two re-exam possibilities on general exam days.
Student workload
Total work 135 h
Lectures 18 h
Laboratory work 3 x 4h
Independent studying 105 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