Third-Cycle Courses

Faculty of Engineering | Lund University

Details for the Course Syllabus for Course KLG060F valid from Autumn 2014

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  • English
  • Every autumn semester
  • The aim of the course is to describe the chemistry of food components, and their interactions and influence on the characteristics of foods.
  • 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.
Knowledge and Understanding
  • For a passing grade the doctoral student must
  • 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.
Competences and Skills
  • For a passing grade the doctoral student must
  • 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.
Judgement and Approach
  • For a passing grade the doctoral student must
  • 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.
Types of Instruction
  • Lectures
  • Seminars
  • Laboratory exercises
  • Exercises
  • Project
  • Study visit
Examination Formats
  • Written exam
  • Written report
  • Written assignments
  • Seminars given by participants
  • Failed, pass
Admission Requirements
Assumed Prior Knowledge
Selection Criteria
  • Coultate, T.P: Food – The Chemistry of its Components. The Royal Society of Chemistry.
  • Latest edition
Further Information
Course code
  • KLG060F
Administrative Information
  •  -05-13
  • FN2/Eva Nordberg Karlsson

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