course-details-portlet

TBT4125 - Food Chemistry

About

Examination arrangement

Examination arrangement: Aggregate score
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Report 20/100
School exam 80/100 4 hours D

Course content

Content: Description of chemical and biochemical 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. The importance of this knowledge for sustainable utilization and processing of food. 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 independently 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 a written exam (80%) and a report (20%). For a re-take of an examination, all assessments must be re-taken. If there is a re-sit examination, the examination form may change from written to oral.

Course materials

Given at the start of the course.

Credit reductions

Course code Reduction From To
SIK4030 7.5
TBT4155 2.5 AUTUMN 2011
More on the course

No

Facts

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

Coursework

Term no.: 1
Teaching semester:  SPRING 2024

Language of instruction: English, Norwegian

Location: Trondheim

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

Department with academic responsibility
Department of Biotechnology and Food Science

Timetable

List view
Calendar view

Examination

Examination arrangement: Aggregate score

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD School exam 80/100 D INSPERA
Room Building Number of candidates
Spring ORD Report 20/100 INSPERA
Room Building Number of candidates
Summer UTS School exam 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.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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