Course code MVI202

MVI202 food chemistry

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year 2019 - 2020 .

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
(NO=norsk, EN=Engelsk)
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
Last time: 2020V
Preferential right:
B-MAT
Course contents:

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 corresponds to the food chemistry part of KJB210. The course can be taken by students who have previously taken the laboratory course KJB201 or have equivalent knowledge from other places of study.

The different topics are coordinated with the courses KJM110 and KJB200.

Learning outcome:

Knowledge:

  • 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

Skills:

  •  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
Learning activities:
Lectures. Exercises in laboratories (with intensive guidance). Writing of journals. Colloquia and individual study.
Teaching support:

Colloquia with guidance on key topics, guidance in laboratory practice and in connection with journal writing.

Canvas. 

Syllabus:

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

Prerequisites:
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.
Recommended prerequisites:
Organic chemistry equivalent to KJM110.
Mandatory activity:
Lab exercise and lecture that deals with this, as well as submission report for the exercise.
Assessment:
Written exam 3 hours in the exam period, A-F. Laboratory report must be approved before the exam may be taken.
Nominal workload:
Lectures and colloquia: 36 hours. One lLaboratory exercise with journal and questions hours: 10 hours. Individual study: 104 hours.
Entrance requirements:
Special requirements in Science
Reduction of credits:

The course corresponds to the food chemistry part of KJB210. The course can be taken by students who have previously taken the laboratory course KJB201 or have equivalent knowledge from other places of study.

Students who have completed KJB210 can not obtain credits for MVI202.

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).
Note:

The course corresponds to the food chemistry part of KJB210. The course can be taken by students who have previously taken the laboratory course KJB201 or have equivalent knowledge from other places of study.

Students who have completed KJB210 can not obtain credits for MVI202.

Examiner:
An external examiner approves and corrects exam papers.
Examination details: One written exam: A - E / F