Food Chemistry and AnalyticsLaajuus (5 cr)
Code: AT00DF69
Credits
5 op
Objective
The student is able to
- describe the basic structures and properties of key macro- and microcomponents in foods
- explain the basics of key reactions of food components (including oxidation, hydrolysis, and the Maillard reaction)
- explain the basic techniques of chemical analysis of foods
- work safely in a laboratory
- perform key compositional analyses of foods
- analyze and interpret results obtained from foods in the laboratory