754317 Lebensmittelchemie (in Eng) (für SIFC)


Art
Vorlesung
Semesterstunden
4
Vortragende/r (Mitwirkende/r)
Schreiner, Matthias
Organisation
Institut für Lebensmittelwissenschaften
Angeboten im Semester
Wintersemester 2017/18
Unterrichts-/ Lehrsprachen
Englisch

Lehrinhalt

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.
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Inhaltliche Voraussetzungen (erwartete Kenntnisse)

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Lehrziel

After completion of this course, students will have basic knowledge about the major food components, important minor constituents and about additives, residues and contaminants. They will understand the influence of food composition on food quality, safety and health. In addition, students will understand the theoretical background to aspects of food analysis, which will be practically presented in the practical course of food chemistry (754.318)
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