course-details-portlet

BT3119 - Food Science, Advanced

About

Examination arrangement

Examination arrangement: Oral examination
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Oral examination 100/100 D

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.

Further on evaluation

Oral examination.

Course materials

The syllabus is given when the course starts

Credit reductions

Course code Reduction From To
BT8119 7.5 AUTUMN 2013
BT8110 7.5 AUTUMN 2013
More on the course

No

Facts

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

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2022

Language of instruction: English, Norwegian

Location: Trondheim

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

Department with academic responsibility
Department of Biotechnology and Food Science

Examination

Examination arrangement: Oral examination

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD Oral examination 100/100 D
Room Building Number of candidates
Spring ORD Oral examination 100/100 D
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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