Food Chemistry I

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

 Recognize chemical structures of the main ingredients and be able to draw them themselves  Being able to recognize functional groups and assess their properties  Understand chemical reactions and be able to estimate their influence on the quality of a food product  Being able to explain the Maillard reaction and lipid oxidation

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. Topics: - Structure, properties, reactivity of food ingredients - Focus: Main ingredients (carbohydrates, proteins, lipids) - Influence of chemical reactions on food quality - Introduction Maillard, lipid oxidation - Selected (possibly changing) food chemistry topics (e.g. baking, milk, flavor, alcoholic beverages, bioactive substances, etc.) The lectures Food Chemistry I and Food Chemistry II constitute a unit.

Resources