270062 VO Food Chemistry I (2006W)
Food Chemistry I
Labels
Di, 8:30-10:00 Hs IV d. chem. Inst.,
Beginn 10.10.2006
Beginn 10.10.2006
Details
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Introduction to food chemistry: Carbohydrates, lipids, proteins; enzymes, minerals, vitamins, additives, residuals.
Examination topics
Reading list
W. Baltes: Lebensmittelchemie, Springer Verlag 2001
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2001
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2001
Association in the course directory
F240, LA-Ch253
Last modified: Fr 31.08.2018 08:55
Giving a survey on important nutrients, vitamins, enzymes and minerals as well as additives and residual substances of vegetable and animal sources with regard to occurrence, chemical properties, modifications and versatility, focussing on the importance for human nutrition and health.