MVI202 food chemistry
Showing course contents for the educational year 2017 - 2018 .
Course responsible: Tove Gulbrandsen Devold
Teachers: Tone Inger Eliassen, Irene Comi
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
108 (including students on the course KJB201)
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: Annually
First time: Study year 2017-2018
The course consists of weekly lectures and one laboratory exercise. The lectures deals with structure and properties of the main macro- and micronutrients in various raw materials (proteins, lipids, carbohydrates including polysaccharides, vitamins and minerals) and additives. Special emphasis is placed on the functional properties of proteins and polysaccharides and on lipids melting properties and stability against oxidation.. The course is taken together with the laboratory course KJB201 and the various theme coordinated with topics KJM110 and KJB200.
Students will learn about the structure and function of macro- and micronutrients in various raw materials for food (proteins, lipids, carbohydrates including polysaccharides, vitamins and minerals) and additives. and water Special emphasis on functional properties of proteins and polysaccharides and lipids melting properties and stability against oxidation.
Water: Recognize water's structure and properties, the terms free and bound water, correlation between water content (%), water activity and durability
Proteins: Understand the relationship between amino acid composition, protein structure and properties, understanding how denaturation affecting properties, know the most important functional properties (solubility and water binding, surfactant properties (foam and emulsions), gelling and viscosity)
Carbohydrates: Understandi the relationship between composition and structure and properties, know the most important functional properties (solubility and water binding ,, gelling and viscosity)
Lipids: Understand the structure and properties of neutral and polar lipider, the relationship between fatty acid composition and properties of triacylglycerols, fatty acid composition of vegetable and animal lipids and how this affects properties such as melting point and stability against oxidation.
Minerals: Know the terms "main elements", "trace elements" and "ultra-trace", various factors that affect the bioavailability of various minerals.
Vitamins: Know the uike factors affecting the content of the various products and the optimization of vitamin content.
Additives: Know the purpose of use of additives, different groups of substances and their function, possible unwanted health effects of certain compounds and rregulations regarding use.
Lectures. Exercises in laboratories (with intensive guidance). Writing of journals. Colloquia and individual study.
Colloquia with guidance on key topics, guidance in laboratory practice and in connection with journal writing.
The curriculum will be made available at the start of the semester.
Selected parts of Fennema¿s Food Chemistry, fourth edition, edited by S. Damodaran, K.L. Parkin, and O. R. Fennema, 2007, published by CRC
General chemistry equivalent to KJM100. Selected parts of biochemistry corresponding KJB200; Structure and synthesis of proteins, carbohydrates and lipids .. KJB200 can be taken the same semester.
Organic chemistry equivalent to KJM110.
Lab exercise and lecture that deals with this, as well as submission report for the exercise.
Written exam 2 hours in the exam period, A-F. Laboratory report must be approved before the exam may be taken.
Lectures and colloquia: 36 hours. One lLaboratory exercise with journal and questions hours: 10 hours. Individual study: 104 hours.
Special requirements in Science
Type of course:
Lectures: 4 hours per week for 12,5 weeks. Laboratory lectures: 6 hours per week for 9 weeks (1 x 6 hours per week). Question hour every week (12 weeks).
An external examiner approves and corrects exam papers.
Examination details: One written exam: A - E / Ikke bestått