Aim

• 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 student must

• describe and evaluate chemical and physical-chemical properties as a basis for different quality characteristics of foods.

• describe basic concepts of chemical and sensory analysis of foods.

Skills and abilities
For a passing grade the student must

• evaluate relations between the chemical composition and the properties of foods.

• independently and in a group, written and orally, explain the relation between chemical composition and properties of foods for different target groups.

Judgement and approach
For a passing grade the student must

• use library and electronic resources at Lund University to compile and evaluate information about relations between chemical composition and properties of foods.

Contents

• 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.

• case studies will describe the contribution of different components to food quality from a technical and sensory perspective.

• the practical parts include interpretation of chemical food analysis and basic sensory analysis.

• the seminars focus on composition and formulation of different types of foods.

Literature
Coultate, T.P Food – The chemistry of its components. Fourth edition 2002, The Royal Society of Chemistry, Cambridge, UK, ISBN: 0-85404-615-1