MBIP02 - Food chemistry
Course specification | ||||
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Course title | Food chemistry | |||
Acronym | MBIP02 | |||
Study programme | Biochemical Engineering and Biotechnology | |||
Module | ||||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 5.0 | Status | ||
Condition | Облик условљености | |||
The goal | The course is designed to familiarize students with the principles of food chemistry. The long-term goals of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to improve the nutritional, safety and organoleptic aspects of food. | |||
The outcome | The course prepares students to develop safety and quality food products. | |||
Contents | ||||
Contents of lectures | Basic composition, structure and properties of food and the chemistry of changes during processing utilization. Chemical, biochemical and functional properties of food components, and their interactions in food. ; Topics to be covered will include: Introduction to food chemistry, Water, Carbohydrates, Lipids, Amino acids, Peptides and Proteins, Vitamins, Minerals, Pigments and other Colorants, Flavors, Food additives, Undesirable constituents of food, Sensory characteristics of food , Quality and safety attributes ; | |||
Contents of exercises | ||||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
4 | 0 | 0 | ||
Methods of teaching | ||||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | Test paper | |||
Practical lessons | Oral examination | 70 | ||
Projects | ||||
Colloquia | ||||
Seminars | 30 |