Food Chemistry and Food Physics

About this programme

Equivalent to at least 15 credits in Food Science and at least 30 credits in Chemistry. Knowledge equivalent to English 6 from upper secondary school. The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest. Equivalent to at least 15 credits in Food Science and at least 30 credits in Chemistry. Knowledge equivalent to English 6 from upper secondary school. The course provides knowledge of the chemical and physical properties of the foods, processing of raw materials to foods as well as important chemical and physical analytical methods. account for theoretical and practical bases concerning composition of raw materials and processed foods in chemical-physical terms account for the major chemical and physical changes in food from harvesting to consumption analyse chemical composition and physical properties in relation to the foods quality through use of modern analytical methods assess and evaluate analysis result from project-based laboratory sessions as well as write project report The course covers important food components as water, carbohydrates, lipids, proteins, vitamins and minerals, colours, flavours, preservatives and undesirables. The course also covers the physical properties of food as well as important chemical and physical analytical methods. Laboratory sessions that highlight chemical components and their properties and reactions in foods are carried out. Approved written examination, approved practical assignments, approved oral and written presenta