754340 Food chemistry

Type
Lecture
Semester hours
4
Lecturer (assistant)
Mayer, Helmut , Schreiner, Matthias , Van Den Oever, Sabrina
Organisation
Offered in
Wintersemester 2024/25
Languages of instruction
Deutsch
Content

The presentation of the subject is divided into two parts, according to the conventional structure found in the German literature. Firstly, the chemistry of the main components of foods (water, protein, fat, carbohydrates, vitamins, minterals) and scondly, the special chemistry of major food commodities (milk, meat, fats and oils, cereals, fruits and vegetables, etc.) is dealt with. This concept is supplemented by the treatment of additives, residues and contaminants, enzymatic and non-enzymatic browning reactions, kinetics of reactions with impact on the shelf-live of foods, flavour, adulteration, food irradiation, detection of GMOs and anti-nutrients. Since analysis is an important part of food chemistry, in particular for food control authorities, basic principles of food analysis as well as methods for the determination of trace components, and modern analytical techniques, e.g. pyrolysis-MS, isotopic ratio MS or SNIF-NMR are presented.
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Previous knowledge expected

adequate bachelor's degree
Broad and deep basic knowledge in the fields of chemistry, biochemistry, food toxicology, nutritional science, food law and food analysis is expected, with content comparable to the corresponding lectures of the bachelor's program "Food- and Biotechnology" (H 033 217)
Objective (expected results of study and acquired competences)

After having successfully completed this lecture, students will be familiar with the principles of food chemistry and chemical food analyses, and are able to apply this knowledge in practice.
They know the chemical properties of major food components in order to understand the analytical determination of food composition and chemical reactions occurring during manufacturing, storing and distributing of foodstuffs. They learn the chemistry of major food components, additives, contaminants, residues and their impact on human nutrition and legal aspects (as far as analytical or chemical parameters are concerned). Students will have comprehensive knowledge and competence in the area of food chemistry and chemical food analysis, and will be able to use these skills also in the production, processing, analysis and evaluation of foods.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.