course-details-portlet

TBT4125 - Food Chemistry

About

Examination arrangement

Examination arrangement: Written examination and Work
Grade: Letters

Evaluation Weighting Duration Grade deviation Examination aids
Skriftlig eksamen 80/100 4 timer
Arbeider 20/100

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

After having taking the subject, the student should be able to:
- Explain properties and reactions of carbohydrates, lipids and proteins during storage and processing of food and how these influence the quality and properties of the food.
- Give an account of the main classes of compounds influencing colour and flavor of food.
- Know important sources of vitamins and minerals in food and how these affect other quality aspects of food.
- Have knowledge on food regulations.
- Have knowledge on different methods in sensory analysis and understand possibilities and limitation of the different methods.
- Be able to explain processes taking place during storage of muscle tissue and how these affect quality.
- Give an account of necessary growth conditions for important pathogens in food and precautions to avoid food infections and food poisonings.
- Give an account of sources of important classes of undesirables in food and the HACCP term.
- Explain the importance of water for stability and quality of foods.

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

Course materials

Given at the start of the course.

Credit reductions

Course code Reduction From To
SIK4030 7.5
TBT4155 2.5
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Second degree level

Coursework

Term no.: 1
Teaching semester:  SPRING 2014

Language of instruction: English, Norwegian

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Subject area(s)
  • Technological subjects
Contact information
Course coordinator:

Department with academic responsibility
Department of Biotechnology and Food Science

Examination

Examination arrangement: Written examination and Work

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD Skriftlig eksamen 80/100 2014-06-04 09:00
Room Building Number of candidates
Spring ORD Arbeider 20/100
Room Building Number of candidates
Summer KONT Arbeider 20/100
Room Building Number of candidates
Summer KONT Oral examination 80/100 2014-08-15
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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