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.

Chemistry of food stuffs

Course Code :2000WETLEC
Study domain:Chemistry
Bi-anuall course:Taught in academic years starting in an odd year
Academic year:2020-2021
Semester:1st semester
Contact hours:28
Study load (hours):84
Contract restrictions: No contract restriction
Language of instruction:English
Exam period:exam in the 1st semester
Lecturer(s)Liesbet Thijs

3. Course contents *

This course aims to provide a clear insight into the chemical composition and functionality of the main ingredients in food as well as a number of frequently used additives. This knowledge will be applied in multiple examples in the field of food technology. The chemical reactions and physical changes that occur frequently in the processing, development and storage of food will be addressed.

After the previous topics have been reviewed extensively, there is a sufficient knowledge base to explore the analysis of foodstuffs in more detail. This will include chemical composition and functionality, chemical and physical interactions between ingredients and shelf life.

The last part of this module aims to convert the theoretical background to practice through examples and case studies from product development and quality control in the human food and animal feed industry.