Syllabus academic year 2010/2011
(Created 2010-07-25.)
Credits: 7,5. Grading scale: UG. Cycle: G1 (First Cycle). Language of instruction: The course will be given in Swedish. Compulsory for: YL1. Course coordinator: Ann-Charlotte Eliasson,, YTH. Recommended prerequisits: Food, chemical and microbiological bases. Assessment: Written examination, laboratory experiments. Further information: Written examination, laboratory work. Participation during exercises, guest lectures and study visits are compulsory. In case of legal impediment the student could accomplish an individual task. Home page:

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

Knowledge and understanding
For a passing grade the student must

describe and explain the functional properties of water in food and treatment of food

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 and apply knowledge about emulsions, melting properties of fat and crystallisation in connection with manufacture of fat products

describe production of sugar and sugar products such as syrup etc. and explain functional properties of sugar

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

The course contains sections on lipids (structure, properties and function in foods, function and changes during food processing, storage, cooking, extraction from oil yielding plants, production of cooking fat, chocolate etc.), carbohydrates (structure, properties and function in raw materials and foods, food processing, cooking, sugar production, sweeteners), and proteins (structure, properties and function in raw materials and foods, function and changes during food processes and cooking).

The teaching is based on lectures, laboratory work, group exercises, study visits, guest lectures.

Andersen, P A: Livsmedelsteknologi 2. Studentlitteratur 1991. ISBN: 91-44-31771-9.
Furugren, B: Livsmedelskemi och matkunskap. Matens molekyler. Kompendium.