Syllabus academic year 2007/2008

Higher education credits: 7,5. Grading scale: UG. Level: G1 (First level). Language of instruction: The course will be given in Swedish. YTHA05 overlap following cours/es: YTH202 och YTH202. Compulsory for: YL1. Course coordinator: Bo Furugren,, YTH. Assessment: Written examination, laborations, group exercises in chemistry, assignment in mathematics, study visits, base group meetings. Group exercises in chemistry and study visits are compulsory. In case of legal impediment the student could accomplish an individual task with equivalent content. Home page:

To introduce food, give basic knowledge in chemistry as well as about water, water solutions and properties of water in foods.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

The course introduces foods and approximate content of compounds in food and gives a chemical base concerning food chemistry generally and water in foods particularly. Water as a chemical agent, structure, polarity, bonds within and between molecules, aggregation states. Water solutions, salt solutions, molecular solutions, and properties of solutions. Water in foods, absorption, capillarity, osmosis, gels, water content, water activity, freezing, salting, ph and ions in water, amount of compounds, concentration, acids and bases, basic acid-base reactions, titrations, water as food. Acids in foods. Presence and properties. pKa-value. Water and other compounds in beverages. Distillation. Calculation of concentrations and quantities. The course also contains elements of communication. The teaching is based on lectures, laborations, group exercises, study visits, guest lectures and PBL including base group meetings.

Furugren, Bo: Kompendium i livsmedelskemi och matkunskap (avsnittet t.o.m vatten).
Nilsson, H: Kompendium i kommunikation.