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.
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 CreditsLivsmedelskemi och livsmedelsfysik
SubjectsChemistry Food Science
Education cycleBachelor’s level
|Lectures and written examination||10.0||0102|
Advanced study in the main fieldFirst cycle, has less than 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G1F)
Prior knowledgeEquivalent to at least 15 credits in Food Science and at least 30 credits in Chemistry. Knowledge equivalent to English 6 from upper secondary school.
ObjectivesThe 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
ContentThe 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 examinationApproved 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.
- 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.
Department of Molecular Sciences
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
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