Course code MVI202

MVI202 Food chemistry

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Tove Gulbrandsen Devold
Teachers: Catrin Tyl, Bjørge Westereng
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: Annually
First time: Study year 2022-2023
Preferential right:
Course contents:

The course consists of lectures and group work. The course will deal with food chemistry and analytical methods used for the characterization of foods. The lectures cover major and minor food constituents, i.e., water, proteins, lipids, carbohydrates, enzymes, dispersed systems, vitamins, minerals, flavor, colorants, and food additives).

The course provides high-level academic education  and is particularly relevant for achieving UN sustainable development goals related to food production and nutrition; 2 (zero hunger), 3 (good health and wellbeing) and 12 (responsible consumption and production). 

Learning outcome:


In the course's theoretical part, students will learn about the structure and function of the main components of food and how they impact the nutritional and technological characteristics of foods. We discuss processes and analytical methods that are central to food science.

  • Has broad knowledge of structure and function of macro and micronutrients in various raw materials for food (proteins, lipids, carbohydrates including polysaccharides, vitamins and minerals) as well as additives and water.
  • Can explain the structure and properties of the water molecule, the terms free and bound water, the relationship between water content (%), water activity and durability.
  • Can explain the relationship between amino acid composition, protein structure and properties, understand how denaturation affects properties, know the most important functional properties.
  • Can explain the structure and properties of carbohydrates, knowing the most important functional properties of polysaccharides.
  • Can explain structure and properties of neutral and polar lipids, understand the relationship between fatty acid composition and properties of triacylglycerols, fatty acid composition in vegetable and animal lipids, and how this affects properties such as melting point and stability to oxidation.
  • Can reproduce the most important minerals and various factors that affect bioavailability and explain the terms "major elements", "trace elements" and "ultra-tracers".
  • Can reproduce the most important vitamins and explain various factors that affect the content of different products and how vitamin content can be optimized.
  • Can reproduce the various classes of additives and their function and explain the purpose of use, possible undesirable health effects of some additives and regulations of use.


  • Can apply knowledge of the various components of raw materials to explain how they affect the texture and quality of different food products.
  • Can find scientific literature on relevant topics in books, scientific journals and from various websites.

General competence:

  • Can convey central subject matter both in writing and orally and apply this knowledge in other topics.
  • Can work in teams
Learning activities:
Lectures with elements of student active learning strategies, quizzes, colloquia and individual study.
Teaching support:

Colloquia with guidance on key topics 



The curriculum will be made available at the start of the semester.

Selected parts of Fennema's Food Chemistry, 5th edition, edited by S. Damodaran, K.L. Parkin, and O. R. Fennema,  2017, published by CRC

General chemistry equivalent to KJM100. Selected parts of biochemistry corresponding to KJB100 or  KJB200; Structure and synthesis of proteins, carbohydrates and lipids. KJB200 can be taken the same semester.
Recommended prerequisites:
Organic chemistry equivalent to KJM110.
Mandatory activity:
The first lecture and group work.
Written exam 3 hours in the exam period, A-F.  
Nominal workload:

Lectures and colloquia: 52 hours. 

 Individual study: 73 hours.

Entrance requirements:
Special requirements in Science
Reduction of credits:
Students who have completed KJB210 can not obtain credits for MVI202.
Type of course:
Lectures, colloquia and group work: 4 hours per week for 13 weeks.  
Students who have completed KJB210 can not obtain credits for MVI202.
An external examiner approves and corrects exam papers.
Examination details: One written exam: Letter grades