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.