Aim
To obtain basic knowledge of the chemistry of lipids, carbohydrates and proteins.

Knowledge and understanding
For a passing grade the student must

• describe the structure and classificate common organic substances

• describe and explain the terms oxidation and reduction and apply these terms on carbonic substances generally and on lipids and carbohydrates particularly

• describe the classification and structure of lipids, carbohydrates and proteins as well as the relation between the structure and the chemical and physical properties of these compounds

• describe and explain the properties of lipids, carbohydrates and proteins, their function in raw materials and foods as well as changes during production, processing, storage and cooking

• describe production of products such as cooking fat, chocolate, mayonnaise, ice cream etc. thereby applying knowledge about emulsions, the melting properties of fat and crystallisation

• describe production of sugar and products such as brown sugar and syrup etc.

• describe the function of sugar in candy and confectionery

• explain sweet taste, relative sweetness and alternative sweeteners, their fields of applications and functional properties

• explain the function and properties of enzymes and how the enzyme activity can be affected

• describe methods for analysing fat and raw protein content and the degree of rancidity of fat

• explain the function of a refractometer

Skills and abilities
For a passing grade the student must

• determine the fat content of foods using extraction- and weighing methods

• determine oxidative degree of rancidity of a fat

• determine raw protein content in foods using the Kjeldahl method

• use a refractometer

Contents
The course introduces basic knowledge in organic chemistry. Lipids (structure, classification, properties and function in foods, function and changes during food processing, storage, cooking, extraction from oil yielding plants, production of cooking fat, chocolate etc., analysis of fat content), carbohydrates (structure, classification, properties and function in raw materials and foods, food processing, cooking, sugar production, sweeteners, determination of content using a refractometer) and proteins (structure, classification, properties and function in raw materials and foods, function and changes during food processes and cooking, analysis of raw protein content according to the Kjeldahl method).

The teaching is based on lectures, laborations, group exercises, study visits, guest lectures and PBL including base group meetings.

Literature
Andersen, P A: Livsmedelsteknologi 2. Studentlitteratur 1991. ISBN: 91-44-31771-9.
Furugren, B: Kompendium i livsmedelskemi och matkunskap. Kapitlen Kolföreningar, Matoljor och fetter, Kolhydrater, Proteiner.