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Food Chemistry I
Last Updated: 2026-02-05 15:34:18
Abstract
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.
Objective
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.
Content
Descriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds). 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 (e.g. lipid oxidation, Maillard reaction, enzymatic browning). Links to food analysis, food processing, and nutrition.
Resources
Literature
Introductory Food Chemistry, John W. Brady, Cornell University Press, New York, 2013. Selected sections.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Semesterly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| revision course / private study |
Food Chemistry I
Self-study course. No presence required.
|
No time listed | 90 h semesterly |
Offered In
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Course Units for Additional Admission Requirements (The courses below are only available for MSc students with additional admission requirements.)
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