Food Chemistry (5 cr)

Objective

Knowledge of biomolecular structure, reaction chemistry and isomerism of organic compounds for bio- and food technology applications
• Can describe the structure, properties and functionality of proteins, carbohydrates, lipids and nucleic acids.
• Understand the reaction chemistry of organic compounds and the importance of isomerism in bioengineering and food technology applications.
Knowledge of basic concepts in food chemistry
• Understand key concepts and phenomena in food chemistry from a bio- and food technology perspective.
Understanding chemical reactions and composition of food products
• Understand the chemical composition of food and the reactions that occur during processing, storage and cooking.
Become familiar with laboratory methods
• Learn to use and understand some laboratory methods related to the chemical analysis of food and biomolecules.

Content

The course covers key concepts and phenomena in food chemistry that are relevant to bioengineers and food engineers. In particular, the focus is on chemical reactions and their effects in the context of biomolecules, food and processes.
The course introduces the structures, properties and functionality of biomolecules such as proteins, carbohydrates, lipids and nucleic acids. The chemical composition of food and the changes that occur during processing, storage and cooking will also be discussed. The course will also cover chemical reactions that affect food quality and safety, as well as key laboratory techniques for the analysis of food and biomolecules.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

Students are familiar with the basic concepts of food chemistry and the structures and properties of biomolecules (proteins, carbohydrates, lipids, nucleic acids), but their understanding of their significance in food chemistry contexts is partly superficial. They understand the basics of reaction chemistry and isomerism of organic compounds.

Assessment criteria, good (3)

Students will have a good understanding of the structures and properties of biomolecules and their role in the composition and functionality of food. They will be able to apply the reaction chemistry and isomerism of organic compounds in bio- and food technology contexts.

Assessment criteria, excellent (5)

Students will demonstrate an in-depth understanding of biomolecular structures, properties and their role in food. They will be able to apply the reaction chemistry and isomerism of organic compounds in a wide range of bio- and food technology applications. They will be able to analyse and integrate chemical changes in foodstuffs in a broader context and assess their impact on food quality.

Assessment criteria, approved/failed

Students are familiar with the basic concepts of food chemistry and the structures and properties of biomolecules (proteins, carbohydrates, lipids, nucleic acids), but their understanding of their significance in food chemistry contexts is partly superficial. They understand the basics of reaction chemistry and isomerism of organic compounds.