Key words
food constituents, storage, processing, additives, contaminants
Objectives
- Study of the food constituents and their chemical
properties
- Getting insight knowledge in the chemical reactions
which occur in food during its production, storage and
processing
- Being able to assess the profit of additives after the study
of their different functions
- Realizing the important problem of food contamination
Prerequisites
Organic Chemistry an Biochemistry from the 1° en 2° year Chemistry
Topics
1. Chemical caracteristics and analyzing methods of water,
proteins, lipids and carbohydrates
2. Enzymes
3. Non enzymatic reactions of carbohydrates
4. Vitamins and minerals
5. Food additives
6. Food contamination
Teaching Methods
- lectures
- home study
Materials used
- teacher's course
(180 p.)
- other textbook(s)
Study guidance
After each lesson there is the possibility to ask questions
Assessment
- Scoring system :
oral examination
Study costs
5 euro
Lecturer(s)
Maria Meganck
Language
- Dutch
COURSE FILE Academic Year 2000-2001
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