Course syllabus

Livsmedelskemi II
Food Chemistry II

YTHA76, 7,5 credits, G1 (First Cycle)

Valid for: 2016/17
Decided by: Education Board C
Date of Decision: 2016-04-12

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

Competences and skills
For a passing grade the student must

Judgement and approach
For a passing grade the student must


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) and additives

Examination details

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

Code: 0116. Name: Written Examination.
Credits: 5,5. Grading scale: UG. Assessment: Written examination
Code: 0216. Name: Laboratory Experiments.
Credits: 2. Grading scale: UG. Assessment: Attendance at laboratory experiments and approved reports


Required prior knowledge: YTHA71 Food chemistry I
The number of participants is limited to: No
The course overlaps following course/s: YTHA75

Reading list

Contact and other information

Course coordinator: Ia Rosenlind,
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.