BTLW300835 Food chemistry (for SIFC)
- Type
- Lecture
- Semester hours
- 4
- Lecturer (assistant)
- Schreiner, Matthias , Mayer, Helmut
- Organisation
- Biotechnology and Food Science
- Offered in
- Wintersemester 2025/26
- Languages of instruction
- Englisch
- Content
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This module will cover the basic aspects of food chemistry, including the chemistry and function of the major compounds of food, such as carbohydrates, lipids and proteins, as well as vitamins, minerals and water. In addition, a focus of this lecture will be the area of residues and contaminants, as well as chemical methodology for food risk and safety evaluation. Actual topics regarding chemical aspects of food safety, such as acrylamide or monochlor propanediole (MCPD) esters will be covered.
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- Previous knowledge expected
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- Objective (expected results of study and acquired competences)
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After completion of this course, students will have basic knowledge about the major food components, important minor constituents and about additives, residues and contaminants. They will understand the influence of food composition on food quality, safety and health. In addition, students will understand the theoretical background to aspects of food analysis, which will be practically presented in the practical course of food chemistry (BTLW300836).
You can find more details like the schedule or information about exams on the course-page in BOKUonline.