Key words
Nutrients, additives, contaminants
Objectives
The student must build knowledge concerning complex composition of foodstuffs. As future food analyst or process engineer he must build a ready knowledge concerning nutrients and their properties and on the influence of processing.
In the exercises the student is trained in
- to interpret and exact carry out of an analysis procedure where attention is given to exactitude, correctness and accuracy
- scientific reporting results and decides.
Topics
- Food chemistry includes the study of the principal components of food stuff and on the changes of chemical, biochemical or physical nature due to the processing of agricultural products in to consumable products.
- The course discusses the importance and the chemical characterisations of several components (water, endosperms, greases, sugars, additives) of a foodstuff. With a view to the exercises which are related on this theory an overview of chemical analysis is given.
Prerequisites
Basic knowledge organic - inorganic chemistry
Final Objectives
Basic knowledge has about the composition of de foods
Knowledge has of the changes which take place as a result of keep - and transformation processes
Level: introductory
Indicators:
- Able is theoretically for each commercial foodstuff at to analyse.
- Are possible handle products legislation.
- Able is for phenomena specific on the basis of obtained knowledge at to explain.
Materials used
Obligatorily handbook
Accompanying text
laboratory guide - 50 p..
Slides on Dokeos
Study costs
Cost: 10.0 EUR
± 10 Euro
Study guidance
Permanent possibility for presentation of questions.
Ongoing update of docent Internet site.
Teaching Methods
- College and accompanied exercises
- C: obligatory layout of product portefolio (theoretical discussion of a life means)
Assessment
- Oral with written preparation.
- permanent evaluation of the exercises happens on the basis of the presence of the theoretical knowledge, the reporting and the evaluation of results and are coupled to a final evaluation where is reviewed to the theoretical background knowledge.
weighting coefficient :
Lecturer(s)
Mia Eekhout
Kathy Messens
Peter Maene
Filip Van Bockstaele
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