course-details-portlet

MATV1009 - Food Chemistry 1

About

Examination arrangement

Examination arrangement: School exam
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
School exam 100/100 4 hours D

Course content

  • Functional groups and their chemical properties
  • Classification and naming of organic compounds (alkanes, alkenes, alkynes, aromatics, alkyl halides, alcohols, phenols, thiols, ethers, aldehydes, ketones, carboxylic acids, esters, amines and amides)
  • Formation of chemical bonds, resonance and orbital theory
  • Isomerism - structural isomerism and stereo isomerism (conformation isomer: chair/boat, eclipsed/staggered as well as configuration isomerism: cis/trans, E/Z, R/S, D/L, epimers, anomers, etc.)
  • Structure and nomenclature of food chemistry compounds (mainly lipids, carbohydrates, amino acids and proteins)
  • Geometrical structure and structural properties of food chemistry macromolecules
  • Reaction mechanisms for basic addition, substitution and elimination reactions as well as cyclization of carbohydrates
  • Reaction patterns for oxidations and reductions

Learning outcome

After completing the course, the candidate is expected to have the following learning outcomes regarding:

KNOWLEDGE

  • The candidate can recognize functional groups and classify basic organic compunds, lipids, carbohydrates, amino acids and proteins (K1).
  • The candidate can name and draw basic organic and food chemistry structures (K2).
  • The candidate can explain the structure of important binding types in organic compounds, lipids, carbohydrates and proteins (K3).​
  • The candidate can recognize and explain various types of structural isomerism and stereoisomerism (K4).
  • The candidate has knowledge about the characteristics of functional groups as well as simple reaction patterns and reaction mechanisms (addition, elimination, substitution, oxidation and reduction) (K5).
  • The candidate has knowledge of the geometrical structures of lipids, carbohydrates and proteins (K6).

SKILLS

  • The candidate has practical experience with the analysis of lipids/triglycerides and their structures (S1).
  • The candidate has practical experience with analysis of structural characteristics of carbohydrates (S2).
  • The candidate has practical experience with amino acid/protein analysis (S3).
  • The candidate can find relevant chemicals in the digital substance register as well as use and dispose of chemicals in accordance with safety data sheets (S4).
  • The candidate can make HSE assessments and work safely in the laboratory (S5).

GENERAL COMPETENCE

  • The candidate has acquired a foundation for understanding chemical processes in food (G1).

Learning methods and activities

Lectures (60 h), guided theoretical exercises (24 h) compulsory laboratory exercises (15 t) and self-study (105 h including preparation for lab and report writing).

Compulsory assignments

  • Lab exercises
  • Theory exercises, 4 of 6 must be approved

Further on evaluation

  • Compulsory work requirements: 4 of 6 theoretical exercises and 3 of 3 laboratory exercises must be approved to gain admission to the exam.
  • If compulsory work requirements have been passed, the candidate do not have to do the requirements over again at new or postponed exam.
  • New/postponed exam: August. In the event of a postponed examination, the written examination may be changed to an oral examination.
  • In the case of applications for crediting and approving of courses from previous cohorts or other institutions with corresponding education programs, each application will be processed individually and the applicant must be aware that credit reduction on overlapping subjects most likely will happen.

Specific conditions

Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)

Required previous knowledge

Study rights requirements. Admission to the course requires admission to the study program Bachelor in Food Science, Technology and Sustainability at NTNU, Trondheim. Other students may be admitted depending on course capacity.

Course materials

Hart DJ, Hadad CM, Craine LE and Hart H: Organic Chemistry: A short course, 13. ed. (or last edition)

Credit reductions

Course code Reduction From To
TMAT1009 7.5 AUTUMN 2019
TMAT1007 2.0 AUTUMN 2020
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Foundation courses, level I

Coursework

Term no.: 1
Teaching semester:  SPRING 2025

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Life Sciences
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Timetable

List view
Calendar view

Examination

Examination arrangement: School exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD School exam 100/100 D INSPERA
Room Building Number of candidates
Summer UTS School exam 100/100 D INSPERA
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.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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