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Syllabus for

Academic year
KLI011 - Food chemistry
 
Syllabus adopted 2014-02-24 by Head of Programme (or corresponding)
Owner: MPBIO
7,5 Credits
Grading: TH - Five, Four, Three, Not passed
Education cycle: Second-cycle
Major subject: Bioengineering, Chemical Engineering
Department: 21 - CHEMISTRY AND CHEMICAL ENGINEERING


Teaching language: English
Open for exchange students
Block schedule: C
Maximum participants: 30

Course module   Credit distribution   Examination dates
Sp1 Sp2 Sp3 Sp4 Summer course No Sp
0107 Examination 7,5c Grading: TH   7,5c   25 Oct 2014 am M,  Contact examiner,  Contact examiner

In programs

MPBIO BIOTECHNOLOGY, MSC PROGR, Year 1 (compulsory elective)
MPBIO BIOTECHNOLOGY, MSC PROGR, Year 2 (elective)
MPBME BIOMEDICAL ENGINEERING, MSC PROGR, Year 2 (elective)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Year 1 (elective)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Year 2 (elective)

Examiner:

Bitr professor  Ingrid Undeland


Replaces

KLI010   Food chemistry

Course evaluation:

http://document.chalmers.se/doc/e5392130-779b-470e-b763-dfa54784c88f


Eligibility:


In order to be eligible for a second cycle course the applicant needs to fulfil the general and specific entry requirements of the programme that owns the course. (If the second cycle course is owned by a first cycle programme, second cycle entry requirements apply.)
Exemption from the eligibility requirement: Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling these requirements.

Course specific prerequisites

Undergraduate profile (BSc) with courses in chemistry, including inorganic, physical and organic chemistry; and biochemistry.

Aim

Food chemistry deals with the chemical, physical and functional properties of food constituents and the chemical changes these constituents undergo during handling, processing and storage including those that limit food shelf life. Food chemistry is a major aspect of Food science, that is an interdisciplinary subject in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. The aim of the course is to provide the students with a deep understanding of how food components contributes to overall quality of foods; and to enable students to evaluate and explain how the highly complex nature of food may result in a multitude of desired and undesired reactions which are controlled by a variety of parameters.

Learning outcomes (after completion of the course the student should be able to)

The students will be trained to understand and discuss the main principles, theories and concepts underlying established knowledge in food chemistry. On completing this course, students should be able to:


  • describe reactions and mechanisms important in food chemistry
  • explain the chemistry of food components, including their properties and reactions
  • explain the major chemical reactions that occur during food handling, processing and storage, including those that limit food shelf life
  • demonstrate knowledge on the relationship of chemical markers and key chemical compounds that relate flavour and colour attributes to thermal processing, oxidative changes, and product quality
  • understand the chemistry underlying the properties and reactions of various food components
  • demonstrate sufficient knowledge of food chemistry to control reactions in foods.
  • implement laboratory techniques common to basic and applied food chemistry
  • use and integrate chemical, biochemical, microbiological, engineering and sensory analysis principles to develop foods that are safe, nutritious, and flavourful
  • apply their knowledge and laboratory skills to measure, control and modify the chemical and physical properties of food
  • design an appropriate analytical technique when presented with a practical problem
  • explain the principles behind the analytical techniques used in food analysis (primarily chemical and physical analyses)
  • develop and distinguish how individual food components contributes to the overall quality of foods
  • be capable of designing and conducting experiments and interpreting data to understand important food chemistry principles
  • In oral presentations and written documentation, discuss and critical analyse data from scientific publications
  • seek and acquire information, and to conduct independent studies in order to advance the personal knowledge within the area

Content

The course includes lectures with the following content:

  1. Water and its interaction with food components and food stability
  2. Carbohydrates:
    Mono-, di-, oligo-, and polysaccharides
    Decomposition - reducing and non-reducing sugars
    Starch - granule structure and properties, native and modified
    Heteropolysaccharides - pectic substances and seed gums
    Sweeteners
  3. Lipids:
    Fatty acids and triglycerides
    Phospholipids
    Rancidity - hydrolytic and oxidative
    Hydrogenation - mechanisms and catalysts, trans fatty acids
    Interesterification
    Polymorphism
    Synthetic fats
  4. Proteins:
    Amino acid chemistry
    Protein structure
    Protein changes during processing
    Vegetable, milk, meat and egg proteins
  5. Browning reactions:
    Maillard reaction - formation and control
    Enzymatic browning
  6. Emulsions
  7. Food legislation
  8. Colours and colorants
  9. Food additives
  10. Flavours
  11. Toxic substances

Compulsory parts:

  1. Laboratory practicals will cover topics such as, Lipid oxidation, Enzymatic browning of vegetables and fruits, Carotenoids in vegetables.
  2. Seminar work where the students should critically review a current food science research paper and present the outcome in an oral presentation and a written documentation.

Organisation

The course includes lectures, compulsory laboratory exercises and seminar work.

Literature

Food: the Chemistry of Its Components, 5th ed. T.P. Coultate (2009), The Royal Society of Chemists (RSC), Cambridge, UK. (ebook via Chalmers library).
Handouts of lecture notes and scientific literature.

Examination

The examination is based on a written exam, approved laboratory exercises, and an oral and written presentation of a critical examination of a scientific research paper.


Page manager Published: Thu 04 Feb 2021.