Food Chemistry 2

• Melting and crystallization properties of lipids
• Hydrolytic and oxidative rancidity, antioxidants
• Emulsification and emulsifiers
• Fractionation and esterification
• Oxidative and non-oxidative browning reactions
• Polysaccharides, their structures and properties in food
• Thickeners of carbohydrates and proteins
• Functional properties of proteins
• Proteins in different food categories
• Denaturation of proteins
• Water, its properties and significance in food. Drinking water
• Colours (carotenoids, chlorophylls, betalaines, anthocyanins, melanins, myoglobin, synthetic colourants and more), their structures and stability in food and beverages
• Essential tastes and odours in food and beverages

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

KNOWLEDGE

• The candidate has knowledge of lipids and the process related factors that influence lipid stability (K1).
• The candidate has knowledge of carbohydrates and their functions in food chemical processes (K2).
• The candidate has knowledge of proteins and their functions in food chemistry processes (K3).
• The candidate has knowledge of the water's properties and significance in food (K4).
• The candidate has knowledge of different colours, their structures and stability in food and beverages (K5).
• The candidate har knowledge of essential tastes and odours in food and beverages (K6).

SKILLS

• The candidate has practical experience with measuring rancidity parameters (S1).
• The candidate has practical experience with browning reactions in food (S2).
• The candidate has practical experience with analysing taste components by HPLC (S3).
• The candidate has practical experience in using technical equipment for measuring different drinking water quality parameters (S4).
• The candidate can apply the theoretical knowledge obtained to assess practical processes in food technology (S5).
• 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 (S6).
• The candidate can make HSE assessments and work safely in the laboratory (S7).

GENERAL COMPETENCE

• The candidate has a chemical understanding of process related changes in the product's properties (G1).
• The candidate can explain the functional properties of water and the macro-components carbohydrates, proteins and lipids in foods (G2).
• The candidate can use gained knowledge of food processes to make adequate choices for how to process raw materials, produce and store food in the best possible way to minimize food waste (G3).
• The candidate can use digital tools to elucidate and solve food technology problems (G4).

Lectures (60 h), guided theoretical exercises (24 h) compulsory laboratory exercises (20 t) and self-study (100 h including preparation for lab and report writing).