Food ChemistryLaajuus (3 cr)

Content

Type of course
Optional

Level of course
Professional studies

Objective of course
Students
-are familiarised with the principles of food chemistry
-examine foodstuffs from the perspective of biochemistry and nutrition
-do foodstuff analyses

Course contents
- the essential biochemical phenomena related to food chemistry
- foodstuffs and nutrition
- analyses of foodstuffs

Teaching methods
Lectures and laboratory exercises

Assessment methods
Written assignments, examinations, laboratory exercises and reports on them

Prerequisites
Biochemistry 1, Studies in instrumental analysis

Required/Recommended reading
Lecture materials

Name of lecturer(s)
NN

Year of study
Second or third year

Semester
Spring semester, periods 3.-4.

Language of instruction
Finnish