Food chemistry (5 cr)

Objective

Tiedät kuinka elintarvikeanalytiikan avulla voidaan mitata ja kuvata elintarvikkeiden laatua ja ominaisuuksia numeerisin suurein.
Pystyt valitsemaan menetelmän sen mukaan mitä elintarvikkeesta halutaan tutkia.
Osaat kuvata eri elintarvikkeita niiden kemiallisten ominaisuuksien perusteella.
Osaat arvioida tuloksen oikeellisuutta ja siihen vaikuttavia tekijöitä.

Content

Miten elintarvikeanalytiikan avulla erotetaan elintarvikkeista erilaisia ominaisuuksia kuten kosteus, rasva, proteiinit ja hiilihydraatit?
Miten valitaan analyysimenetelmä tutkittavan ominaisuuden perusteella?
Painotus analytiikassa on kasviperäisissä elintarvikkeissa ja raaka-aineissa.
Opintojakso sisältää runsaasti käytännön laboratoriotyöskentelyä ja tutkimusraporttien tekoa.

Course material

The study materials are provided by the teacher in class or via the Learn platform.

Study forms and methods

• The course is carried out by way of contact teaching on Kouvola campus according to a weekly schedule. Remote participation is not possible. As a rule, scheduled contact lessons are not recorded nor duplicated by online lectures. Some lesson activities are carried out in a laboratory environment. Participation in laboratory exercises is mandatory.
• Students make progress by attending scheduled lessons and completing tasks and assignments individually or in groups. The course consists of 16 lessons and individual and small-group assignments. In addition, practical laboratory exercise of competence must be completed.
• The teacher provides guidance during and after contact lessons and by separate agreements
• The assessed assignments are completed independently.
• Feedback is provided by different methods, in writing and/or orally. Also, peer feedback can be used.
• The course consists of two parts which are separately assessed: lecture part 3 credits and laboratory exercise 2 credits. More detailed information available below in section “Course part description”.

RDI and work-related cooperation

In the implementation plans, collaboration with working life is unconfirmed, but expert lectures will be arranged whenever possible. Assignments can be completed with reference to tasks given by one’s employer.

Timing of exams and assignments

An assignment must be completed homework which are evaluated 0-5.

The end date of the course is presented in the course details. By this date, the student must submit all assignments, take the required exams and meet all other conditions set for an approved course completion.

Student workload

• 1 ECTS credits equals 27 hours of work by the student.
• In a 5-credit course, the student's total maximum workload is approximately 135 hours including lessons (18 x), group work and independent study. More over course included 2 cp laboratory practice 18 h (6x3 hours)

Course part description

Theory Section: You will learn the basic knowledge of the structures and significance of carbohydrates, fats, proteins, and water in food. You will explore the chemical properties of key food ingredients and their impact on various food characteristics. Additionally, you will study the chemical reactions involved in food processing and storage. You will learn to calculate the nutrient content of food. You will also get an idea into the chemical background of sensory evaluation.

Laboratory Exercises: You will perform basic food analysis procedures. You will learn to measure the moisture/dry matter, protein, carbohydrate, and fat content of food. You will explore how to determine the fiber content in food and how to obtain numerical values for food structure. Additionally, you will learn to interpret, handle, and report research results.

Further information

Laboratory practices are in asentajankatu 9.

Evaluation scale

1-5

Assessment methods and criteria

The student’s performance is assessed with reference to the learning objectives and assessment criteria of the course. The completion of the course requires both lecture and practice part have to be completed with a passing grade.