Course - Food Chemistry - TBT4125
TBT4125 - Food Chemistry
About
Examination arrangement
Course content
Content: Description of chemical and biochemical properties and function of components in food: Carbohydrates, proteins, lipids, water, colours, aroma compounds, vitamins and minerals. Chemical composition, structure, biochemistry and quality of important foods: fruit, vegetables, meat/fish, bread, milk. Quality degrading processes in foods. Food microbiology, food hygiene, food borne illness. Toxins, heavy metals. Chemical preservatives, food preservation. Laws and regulations. Quality, sensory analyses. The importance of this knowledge for sustainable utilization and processing of food. Diet and nutrition.
Learning outcome
After completion of the course, the student should be able to:
- K1: Explain properties and reactions of carbohydrates, lipids and proteins during storage and processing of food and how these influence the quality and properties of the food.Explain the importance of water for stability and quality of foods.
- K2: Give an overview of the main classes of compounds influencing colour and flavor of food and have knowledge on important sources of vitamins and minerals in food and how these affect other quality aspects of food.Give an account of necessary growth conditions for important pathogens in food and precautions to avoid food infections and food poisoning.Give an account of sources of important classes of undesirables in food and the HACCP term.
- K3: Be able to explain processes taking place during storage of muscle tissue and how these affect quality.Have knowledge on different methods in sensory analysis and understand possibilities and limitation of the different methods.
- K4: Have knowledge on and be able to use food regulations.
- F1: Can read and understand relevant literature on a selected topic and present it in the form of a poster.
- F2: Can present and explain results achieved in the lab
- G1: Can work independently and in groups
Learning methods and activities
Lectures and self study (160h), exercises (compulsory)(10h), reports (20h), poster presentation (5h), excursion (5h)
Compulsory assignments
- Exercises
Further on evaluation
The final grade is based on a written exam (80%) and a report (20%). For a re-take of an examination, the candidate can choose to only retake the written exam. If there is a re-sit examination, the examination form may change from written to oral.
Recommended previous knowledge
Students taking this course should have knowledge in biochemistry (TBT4102 Biochemistry 1) and microbiology (TBT4110 Microbiology).
Course materials
Given at the start of the course.
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| SIK4030 | 7.5 | ||
| TBT4155 | 2.5 | AUTUMN 2011 | |
| MATV2001 | 3.7 | AUTUMN 2024 |
No
Version: 1
Credits:
7.5 SP
Study level: Second degree level
Term no.: 1
Teaching semester: SPRING 2025
Language of instruction: English, Norwegian
Location: Trondheim
- Technological subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Aggregate score
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring ORD School exam 80/100 D INSPERA
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Room Building Number of candidates - Spring ORD Report 20/100 A INSPERA
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Room Building Number of candidates - Summer UTS School exam 80/100 D INSPERA
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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"