Food Chemistry and Food Physics
The course is designed for students in Food Science but is open for all students interested in food. As this course relates to chemistry, biochemistry and physiological chemistry, you need to have a good knowledge in chemistry. You also need the basic in food science as we will discuss effects of handling and processing of raw materials on the food properties.
You will learn about food components as carbohydrates, lipids, proteins, vitamins and minerals, preservatives and antinutrients. Some questions that will be answered are: Why does chocolate melt in your mouth, why does bread get a brown crust during baking, whydoes ketchup get more liquid after shaking (ketchup effect) and what makes the perfect mouthfeel of a mayonnaise?
You will train analytical methods by analysing a ready to eat meal. You will also learn to evaluate your results and draw conclusions on various important aspects as stability, cost, quality, safety and nutritional value. You will learn how to analyse and evaluate physical properties like consistency and viscosity in some food examples.
You will write a report and give an oral presentation of your results.
Course evaluation
The course evaluation is now closed
LV0110-10057 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0110
Academic year 2023/2024
Food Chemistry and Food Physics (LV0110-10331)
2023-08-28 - 2023-10-30
Academic year 2021/2022
Food Chemistry and Food Physics (LV0110-10205)
2021-08-30 - 2021-11-01
Academic year 2020/2021
Food Chemistry and Food Physics (LV0110-10279)
2020-08-31 - 2020-11-01
Academic year 2019/2020
Food Chemistry and Food Physics (LV0110-10058)
2019-09-02 - 2019-10-31
Syllabus and other information
Syllabus
LV0110 Food Chemistry and Food Physics, 15.0 Credits
Livsmedelskemi och livsmedelsfysikSubjects
Food Science Chemistry Food science ChemistryEducation cycle
Bachelor’s levelModules
| Title | Credits | Code |
|---|---|---|
| Lectures and written examination | 10.0 | 0102 |
| Laboratory work | 5.0 | 0103 |
Advanced study in the main field
First cycle, has less than 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G1F)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Equivalent to at least 15 credits in Food Science and at least 30 credits in Chemistry. Knowledge equivalent to English 6 from upper secondary school.Objectives
The course provides knowledge of the chemical and physical properties of the foods, processing of raw materials to foods as well as important chemical and physical analytical methods.
On completion of the course, the student should be able to
account for theoretical and practical bases concerning composition of raw materials and processed foods in chemical-physical terms
account for the major chemical and physical changes in food from harvesting to consumption
analyse chemical composition and physical properties in relation to the foods quality through use of modern analytical methods
assess and evaluate analysis result from project-based laboratory sessions as well as write project report
write a project report based on laboratory work according to given instructions
orally present a project work according to given instructions
Content
The course covers important food components as water, carbohydrates, lipids, proteins, vitamins and minerals, colours, flavours, preservatives and undesirables.
The course also covers the physical properties of food as well as important chemical and physical analytical methods. Laboratory sessions that highlight chemical components and their properties and reactions in foods are carried out.
Written and oral presentation of project work is included.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Approved written examination, approved practical assignments, approved oral and written presentation of project work, as well as approved participation in compulsory components, e g laboratory sessions and seminars.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Molecular Sciences
Further information
Litterature list
Chemistry Part
Course book
Fennema's Food Chemistry
Srinivasan Damodaran, Kirk L Parkin, CRS Press
ISBN9781482208122
Extra reading possibility (not obligatory, just an additional suggestion!):
Food - The Chemistry of its Components
Tom P Coultate, Royal Society of Chemistry
ISBN9781849738804
Physics part:
Chapter 7 from Fennema’s Food Chemistry
And chosen chapters from (both available as e-book from the library!):
Food Materials Science, Principles and Practice
Jose Miguel Aguilera, Springer Print
ISBN 9781461498285 eBook ISBN 9780387719474
Understanding and Controlling the Microstructure of Complex Foods
McClements, D. Julian, Woodhead Publishing
ISBN 978-1-4200-6573-2 Electronic ISBN 978-1-84-569367-1