course-details-portlet

TBT4125

Food Chemistry

Choose study year

Assessments and mandatory activities may be changed until September 20th.

Credits 7.5
Level Second degree level
Course start Spring 2026
Duration 1 semester
Language of instruction English and norwegian
Location Trondheim
Examination arrangement Aggregate score

About

About the course

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, the candidate can choose to only retake the written exam. 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
SIK4030 7.5 sp
TBT4155 2.5 sp Autumn 2011
MATV2001 3.7 sp Autumn 2024
This course has academic overlap with the courses in the table above. If you take overlapping courses, you will receive a credit reduction in the course where you have the lowest grade. If the grades are the same, the reduction will be applied to the course completed most recently.

Subject areas

  • Technological subjects

Contact information

Course coordinator

Department with academic responsibility

Department of Biotechnology and Food Science

Examination

Examination

Examination arrangement: Aggregate score
Grade: Letter grades

Ordinary examination - Spring 2026

School exam
Weighting 80/100 Examination aids Code D Duration 4 hours Exam system Inspera Assessment
Place and room
The specified room can be changed and the final location will be ready no later than 3 days before the exam. You can find your room location on Studentweb.
Report
Weighting 20/100 Examination aids Code A Exam system Inspera Assessment

Re-sit examination - Summer 2026

School exam
Weighting 80/100 Examination aids Code D Duration 4 hours Exam system Inspera Assessment
Place and room
The specified room can be changed and the final location will be ready no later than 3 days before the exam. You can find your room location on Studentweb.