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MBIP02 - Food chemistry

Course specification
Course titleFood chemistry
AcronymMBIP02
Study programmeBiochemical Engineering and Biotechnology
Module
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB5.0Status
      ConditionОблик условљености
      The goalThe course is designed to familiarize students with the principles of food chemistry. The long-term goals of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to improve the nutritional, safety and organoleptic aspects of food.
      The outcomeThe course prepares students to develop safety and quality food products.
      Contents
      Contents of lecturesBasic composition, structure and properties of food and the chemistry of changes during processing utilization. Chemical, biochemical and functional properties of food components, and their interactions in food. ; Topics to be covered will include: Introduction to food chemistry, Water, Carbohydrates, Lipids, Amino acids, Peptides and Proteins, Vitamins, Minerals, Pigments and other Colorants, Flavors, Food additives, Undesirable constituents of food, Sensory characteristics of food , Quality and safety attributes ;
      Contents of exercises
      Literature
      1. Fennema O.R., Ed., Food Chemistry, Marcel and Dekker, Inc., New York 1996, 2006
      2. deMan J.M., Principles of Food Chemistry, Van Nostrand Reinhold, NY. 1990
      3. Belitz H.D., Groshch W., Schieberle P., Food Chemistry, Springer 2004.
      4. Siler Marinkovic S. Food chemistry, 2011.
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      400
      Methods of teaching
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lecturesTest paper
      Practical lessonsOral examination70
      Projects
      Colloquia
      Seminars30