Course syllabus

Food Chemistry

YTHA75, 7,5 credits, G1 (First Cycle)

Valid for: 2014/15
Decided by: Education Board C
Date of Decision: 2014-04-14

General Information

Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Language of instruction: The course will be given in Swedish


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

Learning outcomes

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 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


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 and guest lectures.

Examination details

Grading scale: UG
Assessment: Written examination, laboratory experiments.

Code: 0110. Name: Written Examination.
Credits: 7,5. Grading scale: UG.
Code: 0210. Name: Laboratory Experiments.
Credits: 0. Grading scale: UG.


Required prior knowledge: Food, chemical and microbiological bases.
The number of participants is limited to: No

Reading list

Contact and other information

Course coordinator: Ann-Charlotte Eliasson,
Course homepage:
Further information: Written examination, laboratory work. Participation during laboratory exercises and guest lectures are compulsory. In case of legal impediment the student should accomplish an individual task.