To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).

The course offers students an insight into basic methods of food analysis (titration, spectroscopy/spectrometry, chromatography, enzymatic analysis). Furthermore, the analytical procedure as a whole and important steps of the analytical process are covered.

Advanced laboratory course on analytical techniques used in food chemistry and biochemistry.

To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.

Descriptive chemistry of food constituents (focus on proteins, lipids, carbohydrates).Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (introduction to lipid oxidation, Maillard reaction).

Descriptive chemistry of food constituents (focus on structure-function relationships).Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (lipid oxidation, Maillard reaction, enzymatic browning).

This course is centered in cereal chemistry: main chemical components related to physicochemical, technological and nutritional properties of grain products.