The course is compulsory in the Food Chemistry study module. The course is available for other students of the Food Sciences Master’s Programme. The examination is prerequisite for starting a master’s thesis in Food Chemistry.
The optimal timing for the examination is after completing the compulsory core courses for the Food Chemistry module and majority of its module specific courses.
The student has good understanding of chemical structures, reactions, interactions and structure-functionality relationship of the main food components. The student knows chemical basis of the behavior and role of the major food components and ingredients.
Recommended timing period I or II in the 2nd year. The examination can be carried out on all general examination days in Food Chemistry.
The focus lies on carbohydrates, proteins, lipids and other most important food component: structure, reactions, interactions, function in foods.
Literature: Damodaran S & Parkin KL, Fennema’s Food Chemistry, 5th edition, CRC Press Inc., New York, 2017, chapters 1-6, from chapter 7 parts 7.5-7.7.
Simultaneously studying students are encouraged to form reading groups. The teacher may take part in discussion as agreed with the students. After a written examination the student will get oral feedback.
The performance in the examination will be graded using a scale 0-5.
Kurssin voi suorittaa myös suomen tai ruotsin kielellä.
Independent reading for 135 h and a written examination.
Replaces the former course 87131 Elintarvikekemian kuulustelu 8 cr.