Elintarvikekemia (B0066), 3 op

Basic information

Course name:	Elintarvikekemia Food Chemistry
Course Winha code:	B0066
Kurre acronym:	Elint.kem.
Credits:	3
Type and level of course:	Professional studies
Year of study, semester or study period:	2.year
Implementation:	Autumn semester, 1.period, 2.period
Semester:	0607
Language of tuition:	Suomi
Teacher:	Riitta Lehtinen
Final assessment:	Grading scale (0-5)

Descriptions

Prerequisites

Chemistry and Environment, Inorganic and Analytical Chemistry and Organic Chemistry

Course contents (core content level)

The chemical structures of the main nutrients in food; hydrocarbons, proteins and lipids and their typical reactions in food processing. The chemical structures of mono- and disaccharides and starch, crystallization of sugar, amorphous sugar, invert sugar, hydrolysis and gelatinization of starch. The structure of triacylglycerols, formation of emulsions, autoxidation of fats, polymerization and hydrogenation of fats. The structure of proteins, hydrolysis, denaturation and non-enzymatic browning reaction. Water in food materials; water activity and BET theory.

Above mentioned chemical components in plants, fruits, berries, cereal- and milk products, candies, eggs, meats and fishes. The effect of freezing on food material. The reaction occurring in making bread and in store, reactions happening after slaughtering in meat and in fish. The reactions happening during storing fats.

Course contents (additional)

More precise knowledge of chemical structures of hydrocarbons, proteins and lipids. The chemical character of vitamins. The dependence of biochemical reactions on water activity. More precise knowledge on the reaction mechanisms mentioned above and ability to apply them into many more situations.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student knows the chemical structures of the most common sugars, starch, proteins and lipids in food materials. The student understands the importance of water activity for preservation and chemical reactions occurring during food processing. The student knows, what the main nutrients are in different foodstuffs and what kind of reactions may happen during processing these foods.

Core content level learning outcomes (skills)

Teaching and learning strategies

Class room teaching: 42 h
Laboratory exercises:
Project:
Exam: 3h
Student individual workload (student workload analysis carried out 1/06): 42 h
Total: 87 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Exercises must be accepted as well as two examinations.

Related competences of the degree programme

Safety and quality skills
Expertise in living and other biological materials
Technological and economical skills in bio and food processes and in production systems
Economical Skills
Ethical and Ecological Skills
Theoretical basis and mathematical and science skills
Interdisciplinary