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752-1000-AAL 3 Credits MSC D-HEST
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Food Chemistry I

Lecturers & Examiners: Prof. Dr. Laura Nyström, Dr. Melanie Erzinger, Dr. Samy Boulos
Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.
VVZ CR n/a

Last Updated: 2026-06-01 11:31:17

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

Lecture Notes

The lectures are supplemented with handouts.

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