FCH-30806 Advanced Food Chemistry


Studiepunten 6.00

One day excursion5
Learning supported by IT
Practical extensively supervised14
Practical intensively supervised40
Course coordinator(s)dr. ir. PA Wierenga
Lecturer(s)dr. G Beldman
dr. ir. PA Wierenga
prof. dr. ir. H Gruppen
Examiner(s)dr. ir. PA Wierenga

Language of instruction:


Assumed knowledge on:

Food Chemistry (FCH-20806)

Continuation courses:

MSc Thesis Food Chemistry


The knowledge of the chemical composition and properties of food is of primary importance to ensure product quality. In the lectures of this course the effects of processing and storage conditions on the chemical composition of the major food components (lipids, carbohydrates and proteins) are discussed. Examples are the oxidation of lipids and the importance of lipid refining, the modification of polysaccharides and unfolding and chemical reactivity of proteins. In addition to toe basic knowledge attention is given to (1) the occurrence and reactivity of these compounds in different food products, and (2) the analysis of these compounds and their reaction products. The application of the information discussed during the lectures takes place in the computer assisted case study and the practical course.

Learning outcomes:

At the end of this course a student is expected to be able to:
- know the structure and properties of components and of (bio)chemical reactions in food;
- explain the influence of conditions on (bio)chemical reactions;
- explain the influence of conditions on the properties of food components;
- explain the mechanisms during processing and storage which cause modifications or formation of certain components in food;
- explain the mechanisms by which other components in food influence the behaviour and reactivity of the key components in food;
- know the difference in composition and behaviour of components in a number of foods;
- design and conduct experiments and to analyse and interpret the results of these experiments.


Active participation during plenary lectures, self-study of theory. Participation in case studies in which interaction between food components will be studied for a number of product groups. Literature research. Participation in a laboratory course in which the student independently designs and conducts experiments, folllowed by interpretation of the results and writing a report. The practical supports the plenary lectures and case studies.


The final grade is based on a written theory examination (80%), a written report of laboratory classes and an assessment of the practical work (20%).


Course guide, handouts.

Verplicht voor: MFTFood TechnologyMScD: Ingredient Functionality4WD
Keuze voor: MFTFood TechnologyMScA: Food Biotechnology and Biorefining4WD
MFTFood TechnologyMScE: Dairy Science and Technology4WD
MFTFood TechnologyMScI: Gastronomy4WD
MFTFood TechnologyMScB: Food Innovation and Management4WD