Course syllabus
Livsmedelskemi för produktformulering
Food Chemistry for Product Formulation
KLG060, 7,5 credits, A (Second Cycle)
Valid for: 2012/13
Decided by: Education Board 2
Date of Decision: 2012-04-04
General Information
Main field: Food Technology and Nutrition.
Compulsory for: MLIV1
Elective for: B4-lm
Language of instruction: The course will be given in English
Aim
- the aim of the course is to describe the chemistry of food
components, and their interactions and influence on the
characteristics of foods.
Learning outcomes
Knowledge and understanding
For a passing grade the student must
Be able to:
- describe and evaluate chemical and physical-chemical properties
as a basis for different functionality characteristics of
foods.
- describe basic concepts of chemical and sensory analysis of
foods.
Competences and skills
For a passing grade the student must
Be able to:
- 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.
Judgement and approach
For a passing grade the 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.
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.
- case studies will be used to describe the contribution of
different components to food quality from chemical, technical and
sensory perspectives.
- the practical parts include interpretation of food analysis and
basic sensory analysis.
- the seminars focus on composition and formulation of different
types of foods.
Examination details
Grading scale: TH
Assessment: Assignments, written exam.
Admission
Required prior knowledge: KOK012 Organic Chemistry, KBK011 Biochemistry.
The number of participants is limited to: No
Reading list
- Coultate, T.P Food – The chemistry of its components. Fourth edition 2002, The Royal Society of Chemistry, Cambridge, UK, ISBN: 978-0-85404-111-4.
Contact and other information
Course coordinator: Björn Bergenståhl, Bjorn.Bergenstahl@food.lth.se
Course homepage: http://www.foodandnutrition.lth.se