Valid from: Autumn 2014
Decided by: FN2/Eva Nordberg Karlsson
Date of establishment: 2014-05-13
Division: Food Technology
Course type: Course given jointly for second and third cycle
The course is also given at second-cycle level with course code: KLG060
Teaching language: English
The aim of the course is to describe the chemistry of food components, and their interactions and influence on the characteristics of foods.
Knowledge and Understanding
For a passing grade the doctoral student must
Competences and Skills
For a passing grade the doctoral student must
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.
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.
Coultate, T.P: Food – The Chemistry of its Components. The Royal Society of Chemistry.
Latest edition
Types of instruction: Lectures, seminars, laboratory exercises, exercises, project, study visit
Examination formats: Written exam, written report, written assignments, seminars given by participants
Grading scale: Failed, pass
Examiner:
Assumed prior knowledge: KOK012 Organic Chemistry, KBK011 Biochemistry
Course coordinators: