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Institutionernas kurser för doktorander

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Kursplan för

Läsår
KLI011 - Food chemistry
 
Kursplanen fastställd 2012-02-21 av programansvarig (eller motsvarande)
Ägare: MPBIO
7,5 Poäng
Betygskala: TH - Fem, Fyra, Tre, Underkänt
Utbildningsnivå: Avancerad nivå
Huvudområde: Bioteknik, Kemiteknik
Institution: 21 - KEMI OCH KEMITEKNIK


Undervisningsspråk: Engelska
Sökbar för utbytesstudenter
Blockschema: C
Max antal deltagare: 30

Modul   Poängfördelning   Tentamensdatum
Lp1 Lp2 Lp3 Lp4 Sommarkurs Ej Lp
0107 Tentamen 7,5hp Betygskala: TH   7,5hp   23 Okt 2012 em V,  15 Jan 2013 em M,  22 Aug 2013 em L

I program

MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 2 (valbar)
MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 1 (obligatoriskt valbar)
MPBME BIOMEDICAL ENGINEERING, MSC PROGR, Årskurs 2 (valbar)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Årskurs 1 (valbar)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Årskurs 2 (valbar)

Examinator:

Bitr professor  Ulf Svanberg


Ersätter

KLI010   Livsmedelskemi

Kursutvärdering:

http://document.chalmers.se/doc/00000000-0000-0000-0000-00000CFFE30E


Behörighet:

För kurser inom Chalmers utbildningsprogram gäller samma behörighetskrav som till de(t) program kursen ingår i.

Kursspecifika förkunskaper

Undergraduate profile (BSc) with courses in Chemistry, including Inorganic, Physical and Organic chemistry; and Biochemistry


 

Syfte

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.

Lärandemål (efter fullgjord kurs ska studenten kunna)

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

Innehåll

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.

Litteratur

Food: the Chemistry of Its Components, 5th ed. T.P. Coultate (2009), published by The Royal Society of Chemists (RSC), Cambridge, U

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.


Sidansvarig Publicerad: må 13 jul 2020.