754317 Food chemistry (for SIFC)
- Semester hours
- Lecturer (assistant)
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
This module will cover the basic aspects of food chemistry, including the chemistry and function of the major compounds of food, such as carbohydrates, lipids and proteins, as well as vitamins, minerals and water. In addition, a focus of this lecture will be the area of residues and contaminants, as well as chemical methodology for food risk and safety evaluation. Actual topics regarding chemical aspects of food safety, such as acrylamide or monochlor propanediole (MCPD) esters will be covered.
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
Fundamental knowledge of food chemistry will be built up and connected to gain an in-depth knowledge of mechanisms and interactions regarding food safety and quality.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.