Course - Food Chemistry - TBT4125
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
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
Course code | Reduction | From | To |
---|---|---|---|
SIK4030 | 7.5 | ||
TBT4155 | 2.5 |
No
Version: 1
Credits:
7.5 SP
Study level: Second degree level
Term no.: 1
Teaching semester: SPRING 2014
Language of instruction: English, Norwegian
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- Technological subjects
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
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Room Building Number of candidates - Spring ORD Arbeider 20/100
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Room Building Number of candidates - Summer KONT Arbeider 20/100
-
Room Building Number of candidates - Summer KONT Oral examination 80/100 2014-08-15
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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.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"