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752-1022-00L 3 Credits MSC D-HEST
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Selected Topics in Food Chemistry (FS)

Lecturers & Examiners: Dr. Giuseppe Gabriele Giovanni Manzardo, Dr. Thomas Mathias Amrein
VVZ CR n/a

Last Updated: 2026-02-05 15:18:29

Abstract

To explain the chemical changes in food during processing with particular consideration of the reaction mechanisms.

Objective

To explain the chemical changes in food during processing with particular consideration of the reaction mechanisms.

Content

Selection: Frying (thermal and oxidative thermal reactions of lipids), food irradiation (radiolysis of lipids and proteins, detection methods), flavour compounds (Maillard reaction, lipid oxidation, degradation of carotenoids, degradation of thiamin, etc.), process contaminants (acrylamide, furan, chloropropanols, heterocyclic aromatic amines, advanced glycation endproducts (AGEs), etc.), reactions of sulphite, reactions of vitamin C.

Resources

Lecture Notes

The lectures are supplemented with handouts.

General Information

Language
German
Levels
MSC
Frequency
Yearly recurring

Examination

Type
end-of-semester examination

Course Components

Type Title Time & Place Hours
lecture with exercise Selected Topics in Food Chemistry (FS)
  • Thu 08:15-10:00 (LFV E 41)
  • 14.05 Date 08:15-10:00 (LFV E 41)
2 h weekly

Offered In