Key words
Food chemistry, nutrient, foodadditives
Objectives
The chemical and physical properties of food are susceptible for changes due to the technological treatments. This may have some consequences for the nutritional value or the further technological application. For the future food scientists and technologists it is a necessary to have a profound knowledge on the chemical composition and behaviour of raw material and food. Research and development in de food industry is often based on the basic food chemistry.
Lab exercises give the opportunity to get skilled in the determination of different food components.
Topics
Water and water activity. Proteins. Lipids. Carbohydrates. Vitamins. Enzymes.
Additives: emulsifiers, gums, sweeteners, colouring agents, anti-oxidants,...
The Maillard reaction.
Food contaminants.
Prerequisites
Organic and anorganic chemistry.
Final Objectives
Materials used
- teacher's course
Study costs
± 10 Euro
Study guidance
Students can always make an appointment.
Teaching Methods
- lectures - exercises
Assessment
- Scoring system :
oral examination
Lecturer(s)
Mia EECKHOUT
Peter MAENE
Ingrid DE LEYN
|
|
