Course Syllabus for

Food Chemistry for Product Formulation
Livsmedelskemi för produktformulering

KLG060F, 7.5 credits

Valid from: Autumn 2014
Decided by: FN2/Eva Nordberg Karlsson
Date of establishment: 2014-05-13

General Information

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.

Course Contents

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.

Course Literature

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

Instruction Details

Types of instruction: Lectures, seminars, laboratory exercises, exercises, project, study visit

Examination Details

Examination formats: Written exam, written report, written assignments, seminars given by participants
Grading scale: Failed, pass

Admission Details

Assumed prior knowledge: KOK012 Organic Chemistry, KBK011 Biochemistry

Course Occasion Information

Contact and Other Information

Course coordinators:

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