Food chemistryLaajuus (5 cr)

Objective

You know how to measure and describe the quality and properties of food using numerical values through food analytics.
You are able to select a method based on what needs to be studied in the food.
You can describe different foods based on their chemical properties.
You can evaluate the accuracy of results and the factors affecting them.

Content

What chemical structures and properties do food components have, and how do their relationships function in processing and storage?
How to differentiate various properties in food such as moisture, fat, proteins, and carbohydrates by food analytics?
How to choose an analytical method based on the property being studied?
How to work in a laboratory and write research reports?

Evaluation

Students can
a.  use professional vocabulary systematically.
b.  look for information in the key information sources of the field.
c.  identify interrelated tasks.
d.  work together with customers/clients, users and target groups.
e.  use the key models, methods, software and techniques of the professional field.
f.  work as team members in a goal-oriented way.
g.  justify their actions according to the ethical principles of the professional field.