Course content

The subject will look the main components in food: water, lipids, carbohydrates and proteins. It is assumed that the basic chemistry of these components is known. The subject deals in depth with the relationship between the chemical structure of the components and the reactions and function of the components in food. Water - relationship between water activity and reactions. glassy state. The function of carbohydrates in food, browning reactions, relationships between structure and properties of different polysaccharides. Lipids - melting and crystallisation of fat, autooxidation, hydrogenation, thermal decomposition. Proteins - relationship between structure and properties, the functional properties of proteins, modification of proteins. The chemical composition and the structure of muscle, relationship between post mortem processes and quality. Cellular processes in foods and their importance for quality and preservation. Enzymes in food, effect, analysis, modification of food using enzymes.

Learning outcome

The students should be able to explain the relationship between the chemical structure and the properties of the main components in food (proteins, lipids, polysaccharides and water) and be able to explain the relationship between the properties and reactions of these components and the quality and stability of foods. In addition, the students should have aquired a deeper understanding in selected themes within food chemistry.

Learning methods and activities

Study Groups and self study (200h). The course will be given in English if necessary.

Recommended previous knowledge

TBT4125 Food chemistry and/or good knowledge in biochemistry

Course materials

The syllabus is given when the course starts

Credit reductions