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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 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

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: Food Science Chemistry Food science Chemistry
Course code: LV0110 Application code: SLU-10057 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%