Course content

Content: Description of properties and function of components in food: Carbohydrates, proteins, lipids, water, colours, aroma compounds, vitamins and minerals. Chemical composition, structure, biochemistry and quality of important foods: fruit, vegetables, meat/fish, bread, milk. Quality degrading processes in foods. Food microbiology, food hygiene, food borne illness. Toxins, heavy metals. Chemical preservatives, food preservation. Laws and regulations. Quality, sensory analyses. Diet and nutrition.

Learning outcome

The aim is to give the students knowledge about the properties of the chemical compounds in food and the chemical composition of food. The students will also get knowledge about important chemical and biochemical reactions in food and about the relationship between these processes and the changes in the properties and quality of food during storage and processing.

Learning methods and activities

Lectures, exercises (compulsory), reports, poster presentation. If there is a re-sit examination, the examination form may change from written to oral.

Compulsory assignments

• Exercises

Recommended previous knowledge

Students taking this course have to have knowledge in biochemistry (TBT4102 Biochemistry 1) and microbiology (TBT4110 Microbiology).

Course materials

Given at the start of the course.

Credit reductions