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.