TBT4125 - Food Chemistry


Examination arrangement

Examination arrangement: Written examination and Work
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Oral examination 80/100
Work 20/100
Written examination 80/100 4 hours D

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

Specific conditions

Exam registration requires that class registration is approved in the same semester. Compulsory activities from previous semester may be approved by the department.

Course materials

Given at the start of the course.

Credit reductions

Course code Reduction From To
SIK4030 7.5
TBT4155 2.5 2011-09-01


Examination arrangement: Written examination and Work

Term Evaluation form Weighting Examination aids Date Time Room *
Spring Written examination 80/100 D 2014-06-04 09:00 C
Spring Work 20/100
Summer Work 20/100
Summer Oral examination 80/100 2014-08-15
* 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.