The course is optional for Food Sciences master’s students. The course is available for other students with bachelor level knowledge in food sciences or chemistry.
Bachelor level knowledge in food sciences or chemistry
The student can define terms related to bioactive compounds and their health effects. The student has good understanding of the chemistry, reaction mechanisms, occurrence, and functions of vitamins and other bioactive compounds, and can describe analytical methods for determining bioactive compounds. The student is able to assess factors affecting intake of bioactive compounds. In addition, the student can describe the basis and review critically arguments for and against supplementation.
1st or 2nd year
period IV, even years only
Chemical and biochemical properties, principal mechanisms of action (bioactivity) and analytical methods regarding vitamins and other bioactive compounds such as carotenoids, plant phenolics, phytosterols, and phytochemicals in cereals and legumes. Food supplementation will also be introduced.
Material provided during the course. Supportive reading: Belitz, H.-D. et al. Food Chemistry, 2004; Damodaran S & Parkin KL, Fennema’s Food Chemistry, 5th edition, CRC Press Inc., New York, 2017.
The grade is based on written assignments and final examination. The performance will be graded using a scale of 0–5.
Due to current COVID-19 situation general examinations in lecture halls are cancelled. You can contact the teacher to ask about alternative completion methods.
Lecture series, contact teaching 46 h, practical work 0 h, group work 0 h, self study 88 h.
Replaces the former course 87145 Vitamiinit ja muut bioaktiiviset yhdisteet 5 cr.