Teaching/Education

The courses in Food Biochemistry cover the principles in food chemistry and analytical methods, which are fundamental to all Food Scientists.

The lectures provide detailed knowledge about the major nutrients in foods, i.e. proteins, carbohydrates and lipids, as well as minor compounds, such as aroma compounds and colorants.
Further, reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during extraction, processing, storage and preparation in a positive or in a negative way are covered.
In the practical laboratory course students will learn the key methods involved in chemical analysis of foods.