Course - Food Science, Advanced - BT3119
BT3119 - Food Science, Advanced
About
Examination arrangement
Examination arrangement: Oral examination
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Oral examination | 100/100 | D |
Course content
The subject will look the main components in food: water, lipids, carbohydrates and proteins. It is assumed that the basic chemistry of these components is known. The subject deals in depth with the relationship between the chemical structure of the components and the reactions and function of the components in food. Water - relationship between water activity and reactions. glassy state. The function of carbohydrates in food, browning reactions, relationships between structure and properties of different polysaccharides. Lipids - melting and crystallisation of fat, autooxidation, hydrogenation, thermal decomposition. Proteins - relationship between structure and properties, the functional properties of proteins, modification of proteins. The chemical composition and the structure of muscle, relationship between post mortem processes and quality. Cellular processes in foods and their importance for quality and preservation. Enzymes in food, effect, analysis, modification of food using enzymes.
Learning outcome
The students should be able to explain the relationship between the chemical structure and the properties of the main components in food (proteins, lipids, polysaccharides and water) and be able to explain the relationship between the properties and reactions of these components and the quality and stability of foods. In addition, the students should have aquired a deeper understanding in selected themes within food chemistry.
Learning methods and activities
Study Groups and self study (200h). The course will be given in English if necessary.
Further on evaluation
Oral examination.
Recommended previous knowledge
TBT4125 Food chemistry and/or good knowledge in biochemistry
Course materials
The syllabus is given when the course starts
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| BT8119 | 7.5 | AUTUMN 2013 | |
| BT8110 | 7.5 | AUTUMN 2013 |
No
Version: 1
Credits:
7.5 SP
Study level: Second degree level
Term no.: 1
Teaching semester: AUTUMN 2024
Language of instruction: English, Norwegian
Location: Trondheim
- Biotechnology
- Technological subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Oral examination
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD Oral examination 100/100 D
-
Room Building Number of candidates - Spring ORD Oral examination 100/100 D
-
Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"