Food Chemistry
Course code
old course code
Course title in Estonian
Course title in English
Food Chemistry
ECTS credits
Assessment form
lecturer of 2023/2024 Spring semester
Tiina Lõugas (language of instruction:Estonian)
lecturer of 2024/2025 Autumn semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
Course aims
The development of the concept of the chemical composition of foodstuffs and its changes during processing. Course increases and associates knowledge with other subjects in chemistry.
Brief description of the course
The chemical composition of foodstuffs. Macro and micro nutrients. Food additives. Preservatives: food color, antioxidants, sweeteners, intensifiers of flavor and taste, emulsifiers, stabilizers, gelling agents etc. Classification of foodstuffs and general characterization. Water content in foodstuffs. Water activity. The chemical composition of raw material of foodstuffs: milk, meat, fish, cereals, fats, and oils etc. The chemical and physical changes during food processing. Artificial foodstuffs. Practical work: introduction to the basic methods of foodstuffs analysis – analysis of milk, meat and bread products and refreshing drinks.
Learning outcomes in the course
Upon completing the course the student:
- knows the chemical composition of main food products; understands processes that take place when preparing food;
- knows basic methods of food analyzes;
- is able to organize experimental work.

Tiina Lõugas, PhD, Jüri Laanoja
Prerequisite course 1