|KLI011 - Food chemistry
| Syllabus adopted 2014-02-24 by Head of Programme (or corresponding)
|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
Maximum participants: 30
25 Oct 2014 am M,
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)
Bitr professor Ingrid Undeland
Course evaluation: http://document.chalmers.se/doc/e5392130-779b-470e-b763-dfa54784c88f
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.
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
The course includes lectures with the following content:
- Water and its interaction with food components and food stability
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
Fatty acids and triglycerides
Rancidity - hydrolytic and oxidative
Hydrogenation - mechanisms and catalysts, trans fatty acids
Amino acid chemistry
Protein changes during processing
Vegetable, milk, meat and egg proteins
- Browning reactions:
Maillard reaction - formation and control
- Food legislation
- Colours and colorants
- Food additives
- Toxic substances
- Laboratory practicals will cover topics such as, Lipid oxidation, Enzymatic browning of vegetables and fruits, Carotenoids in vegetables.
- 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.
The course includes lectures, compulsory laboratory exercises and seminar work.
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.
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.