Food Chemistry for Product Formulation
Livsmedelskemi för produktformulering

KLG060F, 7.5 högskolepoäng

Gäller från och med: Autumn 2014
Beslutad av: FN2/Eva Nordberg Karlsson
Datum för fastställande: 2014-05-13

Allmänna uppgifter

Avdelning: Food Technology
Kurstyp: Gemensam kurs, avancerad nivå och forskarnivå
Kursen ges även på avancerad nivå med kurskod: KLG060
Undervisningsspråk: English

Syfte

The aim of the course is to describe the chemistry of food components, and their interactions and influence on the characteristics of foods.

Mål

Kunskap och förståelse

För godkänd kurs skall doktoranden

• be able to describe and evaluate chemical and physical-chemical properties as a basis for different functionality characteristics of foods.
• be able to describe basic concepts of chemical and sensory analysis of foods.

Färdighet och förmåga

För godkänd kurs skall doktoranden

• be able to evaluate relations between the chemical composition and the properties of foods.
• be able to independently and in a group, written and orally, explain the relation between chemical composition and properties of foods.

Värderingsförmåga och förhållningssätt

För godkänd kurs skall doktoranden be able to use library and electronic resources at Lund University to compile and critically evaluate information about relations between chemical composition and properties of foods.

Kursinnehåll

The course will bring knowledge about: chemical and physical-chemical properties of protein, fat and carbohydrates in food as well as the role of water for the properties of foods. contribution from different food components to the structure of foods at a microscopic and a macroscopic level. chemical and enzymatic reactions, for example lipid oxidation, the Maillard reaction and caramelisation. basic chemistry of taste, flavour and colour. different types of food analysis. The course includes lectures and other activities: Case studies focus on the contribution of different components to food properties from chemical, technical and sensory perspectives. Seminar exercises cover for example different types of food analysis. The practical parts include basic sensory analysis.

Kurslitteratur

Coultate, T.P: Food – The Chemistry of its Components. The Royal Society of Chemistry.
Latest edition

Kursens undervisningsformer

Undervisningsformer: Föreläsningar, seminarier, laborationer, övningar, projekt, studiebesök

Kursens examination

Examinationsformer: Skriftlig tentamen, skriftlig rapport, inlämningsuppgifter, seminarieföredrag av deltagarna
Betygsskala: Underkänd, godkänd
Examinator:

Antagningsuppgifter

Förutsatta förkunskaper: KOK012 Organic Chemistry, KBK011 Biochemistry

Kurstillfällesinformation

Kontaktinformation och övrigt

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