FCH-20806 Food Chemistry


Studiepunten 6.00

One day excursion5
Practical intensively supervised60
Course coordinator(s)dr. ir. J Diederen
dr. G Beldman (gerrit.beldman@wur.nl)
Lecturer(s)dr. ir. MA Kabel
dr. G Beldman
dr. ir. J Diederen
prof. dr. ir. H Gruppen
prof. dr R Verhé
dr. ir. PA Wierenga
Examiner(s)dr. G Beldman

Language of instruction:


Assumed knowledge on:

Bio-organic Chemistry (ORC-20306) Nutritional Aspects of Foods (FCH-11306)

Continuation courses:

Advanced Food Chemistry (FCH-30806), Food and Biorefinery Enzymology (FCH-31306), Food Ingredient Functionality (FCH-30306)


This course is a first introduction to the chemical and physical-chemical behaviour of foods and specific (groups of) compounds present in food, e.g. carbohydrates, lipids, proteins, flavours, acids, phenolic compounds. In addition to the analysis of the food products (composition), attention will be paid to changes resulting from storage and processing of agricultural crops and food. Special attention will be paid to endogenous enzymes as present in the agricultural raw materials from which most foods are prepared. Food technologists should be aware of the importance of the various chemical and enzymatic processes and should be able to estimate their relevance. To practice this part of food chemistry, quantification of specific reactions will be practised in computer cases.

Learning outcomes:

At the end of this course a student is expected to be able to:
- recognize the molecular structure of the most common food components;
- explain the generic functional and chemical properties of the most common food components. - recognize the, for food important, chemical and biochemical reactions;
- explain the effect of (bio)chemical reactions on the characteristics of a food product in a qualitative sense;
- translate qualitative effects into quantitative judgements;
- apply the, for food analysis, most common analytical methods and techniques;
- to carry out and evaluate experiments for investigation of the major chemical changes that occur in a food raw material during processing to a food product.


The course consist of three parts:
lectures, cases and exercises, practicals.


The final grade is based on a written theory examination (75%), an assessment of the practicals and a written report of laboratory classes (25%).


Course guide, handouts and course books. An e-course book and an e-manual are available on the Blackboard.

Verplicht voor: BFTFood TechnologyBSc2MO
MNHNutrition and HealthMScD: Sensory Science2MO
Keuze voor: BBTBiotechnologyBSc2MO
Verplicht voor: WUFTEBSc Minor Food Technology2MO