Valid for: 2019/20
Decided by: PLED LIV
Date of Decision: 2019-03-25
Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Compulsory for: YL1
Language of instruction: The course will be given in Swedish
To obtain basic knowledge of the food chemistry of water, 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 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. The course also includes drinking water supply, water purification and water quality.
Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Written examination, laboratory experiments.
The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.
Parts
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
Course coordinator: Ia Rosenlind, ia.rosenlind@food.lth.se
Course homepage: http://www.livsmedel.lth.se
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.