TLÜ ÕIS

Fundamentals of Food Chemistry and Food Processing

Course code

KUT6106.LT

old course code

KUT6106

Course title in Estonian

Toidukeemia ja -töötlemise alused

Course title in English

Fundamentals of Food Chemistry and Food Processing

ECTS credits

3.0

Assessment form

Examination

lecturer of 2023/2024 Spring semester

Not opened for teaching. Click the study programme link below to see the nominal division schedule.

lecturer of 2024/2025 Autumn semester

Not opened for teaching. Click the study programme link below to see the nominal division schedule.

Course aims

To develop the concept about the processes by treatment of the foodstuffs and the changes taking place in foodstuffs. To explain the factors determining the quality of food.

Brief description of the course

Chemical composition of foodstuffs. Chemical and physical processes by food preparation. Didactical aspects of the subject. Water in foodstuffs. General properties of food proteins, fats and carbohydrates. Physical and chemical changes of food during the food preparation. Factors influencing on the lost nutrients. Food fats rancidity. Food acids and the other additives. Enzymes in food.

Learning outcomes in the course

Upon completing the course the student:
- knows changes that take place in foodstuffs;
- can explain the factors determining the quality of food;
- knows how to reduce loss of nutrients when cooking and preserving food.

Teacher

Tiina Lõugas

Study programmes containing that course