Food: Product and Process Design

Functional Raw Materials and Ingredients

Integrated course, 3.00 ECTS


Course content

Technological properties of lipids, proteins, carbohydrates and micronutrients: New findings on the selection of specific raw materials and their properties in processing.
Future food sources with a focus on protein.
State of the art in food additives and feed from regional sources.
Laboratory exercise on extraction of plant ingredients.
Company case study on a selected raw material.

Learning outcomes

Participants acquire detailed knowledge of ingredients of important vegetable and animal raw materials for food, cosmetics and feed production.
Participants are able to analytically characterize these raw materials and their ingredients, describe their specific role in nutrition and their transformation in processing procedures.

Recommended or required reading and other learning resources / tools

Guyton and Hall Textbook of Medical Physiology;
Exercise Physiology: Nutrition, Energy, and Human Performance (International Edition); Ernährungsmedizin: The Chemistry of Food;
Food Physics: Physical Properties - Measurement and Applications;
Sensory Evaluation of Food: Principles and Practices (Food Science Text Series); Starch: Chemistry and Technology (Food Science and Technology International); Cereal Grains for the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition); Principles of Protein Structure (Springer Advanced Texts in Chemistry); Applied Food Protein Chemistry; Chemistry of Protein and Nucleic Acid Cross-Linking and Conjugation, Second Edition; Protein Purification: Principles and Practice (Springer Advanced Texts in Chemistry); Milk Proteins (Food Science and Technology); Carbohydrate Chemistry (Oxford Chemistry Primers); Organic Synthesis with Carbohydrates (Postgraduate Chemistry); Essentials of Carbohydrate Chemistry and Biochemistry; Lipid Chemistry; Lipids: Biochemistry, Biotechnology and Health; Lipid Analysis, Fourth Edition: Isolation, Separation, Identification and Lipidomic Analysis (Oily Press Lipid Library Series); Lipid Synthesis and Manufacture (Sheffield Chemistry and Technology of Oils and Fats); Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition (Food Science and Technology)
Nutrients; Advances in nutrition (Bethesda, Md.); Critical Reviews in Food Science and Nutrition; Journal of the Academy of Nutrition and Dietetics; Molecular Nutrition and Food Research; Food Chemistry; Journal of Functional Foods; Journal of Nutrition and Metabolism; Food and Function; Food and Nutrition Research; Plant Foods for Human Nutrition; Journal of Nutrigenetics and Nutrigenomics;

Mode of delivery

Integrated Course

Prerequisites and co-requisites

Basic Biochemistry and Food Chemistry

Assessment methods and criteria

Module Exam