Food Chemistry
Course code
KUT6128.LT
old course code
KUT6128
Course title in Estonian
Toiduainekeemia
Course title in English
Food Chemistry
ECTS credits
4.0
Assessment form
Examination
lecturer of 2024/2025 Autumn semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
lecturer of 2024/2025 Spring 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 and is able to organize experimental work.
Knows the chemical composition of main food products; understands processes that take place when preparing food; knows basic methods of food analyzes and is able to organize experimental work.
Teacher
dotsent PhD, Kaie Pappel
Study programmes containing that course