This information sheet indicates how the course will be organized at pandemic code level yellow and green.
If the colour codes change during the academic year to orange or red, modifications are possible, for example to the teaching and evaluation methods.

Food chemistry

Course Code :1002WETLEC
Study domain:Engineering Sciences
Academic year:2020-2021
Semester:2nd semester
Sequentiality:Min. 8/20 for Organic chemistry I & II
Contact hours:40
Credits:4
Study load (hours):112
Contract restrictions: Exam contract not possible
Language of instruction:Dutch
Exam period:exam in the 2nd semester
Lecturer(s)Jan Delcour
Niels De Brier
Arno Wouters

3. Course contents *

Food chemistry is the science which studies the composition of food stuffs and their raw materials, as well as the chemical changes during their production and storage. Apart from the major constituents (water, lipids, carbohydrates and proteins), a number of minor constituent classes also occur in food systems.  The latter include minerals, vitamins, phenolics, and pigments. During the conversions of raw mateiral to food as well as during the storage of raw materials, intermediates and foods, a number of physical and chemical changes can occur.

This course addresses the structures of the major and a number of food system constituents. A number of analytical principles are discussed as are aspects of transformations (e.g. lipid oxidation), and carbohydrate and protein functionality. 

Minor constituents are treated as capita selecta. Typically discussed minor constituents are minerals, vitamins, phenolic compound, aromas, and pigments.