Food ChemistryLaajuus (3 ECTS)

Objective

After completion of this course the student knows the chemical structures of the most common sugars, starch, proteins and lipids in food materials. The student understands the importance of water activity for preservation and chemical reactions occurring during food processing. The student knows, what the main nutrients are in different foodstuffs and what kind of reactions may happen during processing these foods.

Content

The chemical structures of the main nutrients in food; hydrocarbons, proteins and lipids and their typical reactions in food processing. The chemical structures of mono- and disaccharides and starch, crystallization of sugar, amorphous sugar, invert sugar, hydrolysis and gelatinization of starch. The structure of triacylglycerols, formation of emulsions, autoxidation of fats, polymerization and hydrogenation of fats. The structure of proteins, hydrolysis, denaturation and non-enzymatic browning reaction. Water in food materials; water activity and BET theory.

Above mentioned chemical components in plants, fruits, berries, cereal- and milk products, candies, eggs, meats and fishes. The effect of freezing on food material. The reaction occurring in making bread and in store, reactions happening after slaughtering in meat and in fish. The reactions happening during storing fats.

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More precise knowledge of chemical structures of hydrocarbons, proteins and lipids. The chemical character of vitamins. The dependence of biochemical reactions on water activity. More precise knowledge on the reaction mechanisms mentioned above and ability to apply them into many more situations.

Further information

Class room teaching: 42 h
Laboratory exercises:
Project:
Exam: 3h
Student individual workload (student workload analysis carried out 1/06): 42 h
Total: 87 h
Follow-up of the student workload analysis performed: -