Course description

” Food Chemistry” is a normative discipline for the students of speciality 181 “Food Technologies”, educational program “Food Technologies” bachelor’s degree, taught in 1 and 2 semester in the volume of 5 credits (according to European Credit-transfer System ECTS).

The syllabus of the course envisages acquaintance of the students with interrelation of composition and structure of food substances and their influence on properties, usefulness, quality and safety of food products, with basics of rational nutrition, nutrition biochemistry in order to provide total health.

The course embraces basic components of foodstuffs and food systems, physical and chemical and biochemical processes of changes of foodstuffs in the man’s body, foodstuffs storage conditions; food additives, food toxicants and pollutants; methods of analysis of raw materials and foodstuffs; methods of selection, fractioning of components of food raw materials and their modification being studies alongside.

On completion of the course a student must detect and regulate the deficit of micronutrients in the man’s body by means of adequate nutrition; use enzymes in food technologies; make the metabolism and suction of basic food substances chart; create ecologically safe foodstuffs; qualitatively and quantitatively determine proteins, fats, humidity in food products; regulate and determine acidity of food products; estimate an iodic number, saponification value in food products and be able to regulate them.