Sustainable Food Management

Food Chemistry

Integrated course, 3.00 ECTS

 

Course content

• Carbohydrates (structure, sources, reactions, changes during storage, production, processing, sweeteners) • Fats (structure, sources, processing, crystalisation, oxidation of fats) • Proteins (protein rich food) • Vitamins (water-soluble and fat-soluble vitamins) • Micronutrients (sources) • Introduction to toxicology (cancerogenous substances, herbal toxins, toxic elements) • Additives • Water/ice in food • Flavors and sapidity agents

Learning outcomes

Basic knowledge about ingredients of food as well as an understanding of the transformation of food components during the course of production, processing and storage. Further, they know basic research methods in inorganic and organic trace analysis.

Recommended or required reading and other learning resources / tools

Literature will be announced at the beginning of the course.

Mode of delivery

Integrated course

Prerequisites and co-requisites

From the module Chemistry and Metrology

Assessment methods and criteria

Module exam