Food Chemistry
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Course code
MLK6128.LT
old course code
MLK6128
Course title in Estonian
Toiduainekeemia
Course title in English
Food Chemistry
ECTS credits
4.0
Assessment form
Examination
lecturer of 2022/2023 Autumn semester
lecturer not assigned
lecturer of 2022/2023 Spring semester
lecturer not assigned
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.
Teacher
Tiina Lõugas, PhD, Jüri Laanoja
Prerequisite course 1
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