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752-1000-00L 3 Credits BSC D-HEST

Food Chemistry I

Lebensmittelchemie I

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

Last Updated: 2026-06-03 00:07:51

Abstract

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).

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 (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). 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

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 (90%) sowie der selbständig zu bearbeitenden Aufgaben (10%). Diese Aufgaben sind ein obligatorisches Leistungselement. Ohne Absolvierung der Aufgaben wird für das Leistungselement die Note 1 erteilt (10% 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 I No time listed 2 h weekly

Offered In