Key words
Levensmiddelenchemie
Objectives
The chemical and physical properties of food are susceptible for changes due to the technological treatments. This may have some consequences for the nutritional value or the further technological application. For the future food scientists and technologists it is a necessary to have a profound knowledge on the chemical composition and behaviour of raw material and food. Research and development in de food industry is often based on the basic food chemistry.
Lab exercises give the opportunity to get skilled in the determination of different food components.
Prerequisites
Organic and anorganic chemistry.
Topics
Water and water activity. Proteins. Lipids. Carbohydrates. Vitamins. Enzymes.
Additives: emulsifiers, gums, sweeteners, colouring agents, anti-oxidants,...
The Maillard reaction.
Food contaminants.
Teaching Methods
- lectures - exercises
Materials used
- teacher's course
Study guidance
Students can always make an appointment.
Assessment
- Scoring system :
oral examination
Study costs
± 10 Euro
Lecturer(s)
Mia EECKHOUT
Peter MAENE
Ingrid DE LEYN
Language
Dutch
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