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752-1003-00L 3 Credits BSC D-HEST , D-CHAB
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Food Chemistry II

Lebensmittelchemie II

Lecturers & Examiners: Prof. Dr. Laura Nyström, Dr. Melanie Erzinger, Dr. Samy Boulos
VVZ CR n/a

Last Updated: 2026-06-01 11:31:18

Abstract

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).

Objective

 Be able to draw chemical structures of the main ingredients, recognize functional groups in the structures and explain their properties.  Understand foods as complex systems and be able to make connections between chemical structures, chemical reactions and their influence on quality.  Recognize chemical reactions of lipid oxidation, Maillard reaction and enzymatic reactions and be able to formulate them themselves.

Content

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). Links to food analysis, food processing, and nutrition. Topics: - Lipid oxidation, Maillard reaction, structural proteins/enzymes - Food as complex systems - Chemical reactions and reaction mechanisms - Selected (possibly changing) food chemistry topics (e.g. sweeteners, polysaccharides, from olive to margarine, etc.) The lectures Food Chemistry I and Food Chemistry II constitute a unit.

Resources

Lecture Notes

The lectures are supplemented with handouts.

Literature

H.-D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 4. Edition, Springer-Verlag, Berlin, Heidelberg, 2009 O.R. Fennema, Fennema's food chemistry, 5. Edition, edited by S. Damodaran, K.L. Parkin, CRC Press, Boca Raton, 2017

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
Mode
written 105 minutes
Aids
Keine
Die Gesamtnote setzt sich zusammen aus der Leistung der Semesterendprüfung (80%) sowie der selbständig zu bearbeitenden Aufgaben (20%). Diese Aufgaben sind ein obligatorisches Leistungselement. Ohne Absolvierung der Aufgaben wird für das Leistungselement die Note 1 erteilt (20% der Gesamtnote). Zusätzlich kann das erfolgreiche Lösen von zusätzlichen Lernelementen zur Erhöhung der Gesamtnote im Umfang von maximal 0.25 Notenpunkten führen.

Course Components

Type Title Time & Place Hours
lecture Lebensmittelchemie II
  • Thu 10:15-12:00 (LFO C 13)
2 h weekly

Offered In