Integrated course, 3.00 ECTS
• 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
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
Prerequisites and co-requisites
From the module Chemistry and Metrology
Assessment methods and criteria