TLÜ ÕIS

Food Chemistry

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 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;
- is able to organize experimental work.

Teacher

Tiina Lõugas, PhD, Jüri Laanoja

Prerequisite course 1

General Chemistry (MLK6001.LT)

Study programmes containing that course