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LV0110

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.

Information from the course leader

2020-07-07
Welcome!
Dear students! Welcome to the course Food Chemistry and Food Physics 2020! Please find the relevant course literature published. Have also a look at the schedule. To minimize the infection risk SLU has established regulations to reduce the number of students on campus at the same time. This leads to the restriction of teaching hours on campus and in addition only a small number of lecture halls has sufficient space according to SLU's Corona restrictions.Therefore, we decided to have all lectures in Zoom. However, some of the labs will be in real life (adapted to the saftey rules and restrictions). Most teachers have already indicated the zoom link for theier lectures. The rest will be updated after all are back from holidays. If you have questions regarding zoom check here: https://student.slu.se/en/sw-news/2020/3/new-tool-for-e-meetings-for-slu-students/ Hope you have a nice summer and looking forward to see you in september! Sabine and Saeid

Course evaluation

The course evaluation is now closed

LV0110-10279 - 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 2022/2023

Food Chemistry and Food Physics (LV0110-10057)

2022-08-29 - 2022-10-31

Academic year 2021/2022

Food Chemistry and Food Physics (LV0110-10205)

2021-08-30 - 2021-11-01

Academic year 2019/2020

Food Chemistry and Food Physics (LV0110-10058)

2019-09-02 - 2019-10-31

Syllabus and other information

Grading criteria

Objective

Describe the theoretical and practical grounds relating to the composition of raw and processed foods in chemical-physical terms

Account for the major chemical –physical changes that occur in foods from raw-material to consumption

5

Analyze and reflect upon the chemistry and physical properties of food components and the composition of raw materials and foodstuffs in great detail

Analyze and reflect upon a larger share of these chemical and physical changes in great in great detail

4

Discuss the chemistry and physical properties of food components and the composition of raw materials and foodstuffs in detail

Discuss about a greater share of the chemical and physical changes in detail

3

Describe the basic chemistry and physical properties of food components and composition of raw materials and foodstuffs

Describe the most important chemical and physical changes occurring in foods from raw materials to consumption

Litterature list

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Bachelor’s level (G1F)
Subject: Food Science Chemistry Food science Chemistry
Course code: LV0110 Application code: SLU-10279 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%