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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 (amino acids, 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 extraction, 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, nutrition and toxicology. 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, „Lehrbuch der Lebensmittelchemie“, Springer-Verlag, Berlin, Heidelberg, 2001
General Information
- Language
- German
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Lebensmittelchemie I
Does not take place this semester.
|
No time listed | 2 h weekly |