Food Chemistry 1

• Functional groups and their chemical properties
• Classification and naming of organic compounds (alkanes, alkenes, alkynes, aromatics, alkyl halides, alcohols, phenols, thiols, ethers, aldehydes, ketones, carboxylic acids, esters, amines and amides)
• Formation of chemical bonds, resonance and orbital theory
• Isomerism - structural isomerism and stereo isomerism (conformation isomer: chair/boat, eclipsed/staggered as well as configuration isomerism: cis/trans, E/Z, R/S, D/L, epimers, anomers, etc.)
• Structure and nomenclature of food chemistry compounds (mainly lipids, carbohydrates, amino acids and proteins)
• Geometrical structure and structural properties of food chemistry macromolecules
• Reaction mechanisms for basic addition, substitution and elimination reactions as well as cyclization of carbohydrates
• Reaction patterns for oxidations and reductions

After completing the course, the candidate is expected to have the following learning outcomes regarding:

KNOWLEDGE

• The candidate can recognize functional groups and classify basic organic compunds, lipids, carbohydrates, amino acids and proteins (K1).
• The candidate can name and draw basic organic and food chemistry structures (K2).
• The candidate can explain the structure of important binding types in organic compounds, lipids, carbohydrates and proteins (K3).​
• The candidate can recognize and explain various types of structural isomerism and stereoisomerism (K4).
• The candidate has knowledge about the characteristics of functional groups as well as simple reaction patterns and reaction mechanisms (addition, elimination, substitution, oxidation and reduction) (K5).
• The candidate has knowledge of the geometrical structures of lipids, carbohydrates and proteins (K6).

SKILLS

• The candidate has practical experience with the analysis of lipids/triglycerides and their structures (S1).
• The candidate has practical experience with analysis of structural characteristics of carbohydrates (S2).
• The candidate has practical experience with amino acid/protein analysis (S3).
• The candidate can find relevant chemicals in the digital substance register as well as use and dispose of chemicals in accordance with safety data sheets (S4).
• The candidate can make HSE assessments and work safely in the laboratory (S5).

GENERAL COMPETENCE

• The candidate has acquired a foundation for understanding chemical processes in food (G1).

Lectures (60 h), guided theoretical exercises (24 h) compulsory laboratory exercises (15 t) and self-study (105 h including preparation for lab and report writing).