Food Chemistry (5op)

Tavoitteet

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.

Sisältö

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.

Oppimateriaalit

Fennema's food chemistry: Srinivasan, D. & Parkin, K. 2017.
Elintarvikekemia: Dahlgren, Ö. 1997 (or newer edition).
Other material shared by the teacher.

Opetusmenetelmät

Lectures, exercises and small group working

Toteutuksen valinnaiset suoritustavat

compulsory assignments, laboratory reports, exam

Opiskelijan ajankäyttö ja kuormitus

Total work 135 h
Lectures 32 h
Laboratory work 7 x 4h
Independent studying 75 h

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

Chemistry / Chemistry in food chain
Microbiology