Food Chemistry (5cr)

Evaluation scale

1-5

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

Materials

H. McGee (2010): ?McGee on Food and Cooking : An Encyclopedia of Kitchen Science, History and Culture?, Hodder & Stoughton General Division.

Teaching methods

Lectures and tutoring meetings: 30 % .
? Active participation on practical work assignments: 40 %
? Approved case-studies: 30 %

Employer connections

No

Student workload

Lectures and tutoring meetings c. 40 hrs, practical work assignments c. 40 hrs, written case-studies and independent reports 55 hrs

Qualifications

No previous studies are required.

Further information

The final implementation of the course may vary according to the expertise of the lecturer(s)