TBT4125 - Food Chemistry


Examination arrangement

Examination arrangement: Portfolio assessment
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
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 completion of the course, the student should be able to:
K1: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.Explain the importance of water for stability and quality of foods.
K2: Give an overview of the main classes of compounds influencing colour and flavor of food and have knowledge on important sources of vitamins and minerals in food and how these affect other quality aspects of food.Give an account of necessary growth conditions for important pathogens in food and precautions to avoid food infections and food poisoning.Give an account of sources of important classes of undesirables in food and the HACCP term.
K3: Be able to explain processes taking place during storage of muscle tissue and how these affect quality.Have knowledge on different methods in sensory analysis and understand possibilities and limitation of the different methods.
K4:Have knowledge on and be able to use food regulations.
F1: Can read and understand relevant literature on a selected topic and present it in the form of a poster.
F2: Can present and explain results achieved in the lab
G1: Can work independtly and in groups

Learning methods and activities

Lectures and self study (160h), exercises (compulsory)(10h), reports (20h), poster presentation (5h), excursion (5h)

Compulsory assignments

  • Exercises

Further on evaluation

The final grade is based on portfolio assessment. The portfolio includes written exam (80%) and report (20%). The evaluation of the different parts is given in %-points, while the entire portfolio is given a letter grade. For a re-take of an examination, all assessments in the portfolio must be re-taken.
If there is a re-sit examination, the examination form may change from written to oral.

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 01.09.2011
More on the course



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


Term no.: 1
Teaching semester:  SPRING 2021

No.of lecture hours: 4
Lab hours: 4
No.of specialization hours: 4

Language of instruction: English, Norwegian

Location: Trondheim

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

Department with academic responsibility
Department of Biotechnology and Food Science



Examination arrangement: Portfolio assessment

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Spring ORD work 20/100 INSPERA
Room Building Number of candidates
Spring ORD Written examination 80/100 D INSPERA
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"

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