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Food Chemistry and Food Physics

The course is intended for you interested in food, its chemical composition and physical properties, and how they are changed by processing. You will analyse the composition of a ready meal, make a mayonnaise and learn how to evaluate physical properties like viscosity in foods.

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 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


LV0110 Food Chemistry and Food Physics, 15.0 Credits

Livsmedelskemi och livsmedelsfysik


Chemistry Food Science

Education cycle

Bachelor’s level


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

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.



Prior 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.


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


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.

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 the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
  • If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
  • If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
  • For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of Molecular Sciences

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Replaces: LV0105

Grading criteria

There are no Grading criteria posted for this course

Litterature list

Chemistry Part

Course book

Fennema's Food Chemistry

Srinivasan Damodaran, Kirk L Parkin, CRS Press


Extra reading possibility (not obligatory, just an additional suggestion!):

Food - The Chemistry of its Components

Tom P Coultate, Royal Society of Chemistry


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

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38060 SEK Cycle: Bachelor’s level (G1F)
Subject: Chemistry Food Science
Course code: LV0110 Application code: SLU-10057 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%