LV0110, Food Chemistry and Food Physics, 15.0 Hp
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Syllabus

Level

First cycle (G1F)

Main field of study

Chemistry, Food Science

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.

Course language

English

Entry Requirements

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.

Examination Formats and Requirements for Passing the Course

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.

Responsible Department/Equivalent

Department of Molecular Sciences

Supplementary information

Module set

Title	Credits	Code
Lectures and written examination	8.0	0104
Presentations	2.0	0105
Laboratory work	5.0	0103

The Course Replaces

LV0105