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.

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.

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.

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.

Lectures

Seminars

Laboratory exercises

Exercises

Project

Study visit

Written exam

Written report

Written assignments

Seminars given by participants

Failed, pass

KOK012 Organic Chemistry, KBK011 Biochemistry

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

Latest edition

KLG060F

 -05-13

FN2/Eva Nordberg Karlsson