{"id":null,"code":"FOOD3847","name":{"valueFi":"Food Chemistry I","valueEn":"Food Chemistry I","valueSv":"Food Chemistry I"},"credits":4.0,"minCredits":4,"maxCredits":4,"tags":[{"code":"KEKE","title":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}}],"createdAt":1790534319063,"contentList":[{"title":{"valueFi":"Osaamistavoitteet","valueEn":"Learning outcomes","valueSv":""},"content":{"valueFi":"After completing the course, the student:\r\n- knows the basics of analytical chromatographic methods and working in a food laboratory. \r\n- is capable of working independently in the laboratory based on the given instructions and can interpret the results.\r\n- understands the chemical and technofunctional properties of lipids, carbohydrates, proteins, and water in food, and understands their interactions in food matrices.\r\n- understands the occurrence, bioactivities, physico-chemical and analytical properties as well as biosynthesis of plant secondary metabolites. \r\n- understands the characteristics of the most important compound groups affecting food quality.","valueEn":"After completing the course, the student:\r\n- knows the basics of analytical chromatographic methods and working in a food laboratory. \r\n- is capable of working independently in the laboratory based on the given instructions and can interpret the results.\r\n- understands the chemical and technofunctional properties of lipids, carbohydrates, proteins, and water in food, and understands their interactions in food matrices.\r\n- understands the occurrence, bioactivities, physico-chemical and analytical properties as well as biosynthesis of plant secondary metabolites. \r\n- understands the characteristics of the most important compound groups affecting food quality.","valueSv":"After completing the course, the student:\r\n- knows the basics of analytical chromatographic methods and working in a food laboratory. \r\n- is capable of working independently in the laboratory based on the given instructions and can interpret the results.\r\n- understands the chemical and technofunctional properties of lipids, carbohydrates, proteins, and water in food, and understands their interactions in food matrices.\r\n- understands the occurrence, bioactivities, physico-chemical and analytical properties as well as biosynthesis of plant secondary metabolites. \r\n- understands the characteristics of the most important compound groups affecting food quality."}},{"title":{"valueFi":"Sisältö","valueEn":"Content","valueSv":""},"content":{"valueFi":"Practical work, where the quality factors of a food product is analysed in food sciences laboratory using different chromatographic and spectrometric methods.\r\n\r\nImportance of macrocomponents and secondary metabolites as food constituents. Chemical and biochemical reactions in foods and processes as well as their relation to food sensory properties. Chemical and functional interactions. Technofunctional characteristics.\r\n\r\nThe content of the course is connected to United Nations sustainable development goal on Health and well-being (goal 3) and Responsible consumption and production (goal 12).","valueEn":"Practical work, where the quality factors of a food product is analysed in food sciences laboratory using different chromatographic and spectrometric methods.\r\n\r\nImportance of macrocomponents and secondary metabolites as food constituents. Chemical and biochemical reactions in foods and processes as well as their relation to food sensory properties. Chemical and functional interactions. Technofunctional characteristics.\r\n\r\nThe content of the course is connected to United Nations sustainable development goal on Health and well-being (goal 3) and Responsible consumption and production (goal 12).","valueSv":"Practical work, where the quality factors of a food product is analysed in food sciences laboratory using different chromatographic and spectrometric methods.\r\n\r\nImportance of macrocomponents and secondary metabolites as food constituents. Chemical and biochemical reactions in foods and processes as well as their relation to food sensory properties. Chemical and functional interactions. Technofunctional characteristics.\r\n\r\nThe content of the course is connected to United Nations sustainable development goal on Health and well-being (goal 3) and Responsible consumption and production (goal 12)."}},{"title":{"valueFi":"Suoritustavat","valueEn":"Study methods","valueSv":""},"content":{"valueFi":"Reporting of laboratory work, written exam, taking part in class-room activities, assignments, seminar presentation","valueEn":"Reporting of laboratory work, written exam, taking part in class-room activities, assignments, seminar presentation","valueSv":""}},{"title":{"valueFi":"Toteutustavat","valueEn":"Course unit methods","valueSv":""},"content":{"valueFi":"laboratory work, lectures, group work, independent work, seminar presentation","valueEn":"laboratory work, lectures, group work, independent work, seminar presentation","valueSv":""}},{"title":{"valueFi":"Oppimateriaalit","valueEn":"Learning material","valueSv":""},"content":{"valueFi":"Material given by the teacher. Damodaran et al(eds) (2017) Fennema´s Food Chemistry 5th edition.","valueEn":"Material given by the teacher. Damodaran et al(eds) (2017) Fennema´s Food Chemistry 5th edition.","valueSv":""}},{"title":{"valueFi":"Lisätiedot","valueEn":"Further information","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kurssikirjallisuus","valueEn":"Literature","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Esitietovaatimukset","valueEn":"Qualifications","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointiasteikko","valueEn":"Assessment scale","valueSv":""},"content":{"valueFi":"0-5","valueEn":"0-5","valueSv":"0-5"}},{"title":{"valueFi":"Arviointikriteerit","valueEn":"Assessment criteria","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 2","valueEn":"Assessment criteria 2","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 3","valueEn":"Assessment criteria 3","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 4","valueEn":"Assessment criteria 4","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kielet","valueEn":"Languages","valueSv":""},"content":{"valueFi":"englanti","valueEn":"English","valueSv":"engelska"}},{"title":{"valueFi":"Taso","valueEn":"Level","valueSv":""},"content":{"valueFi":"Syventävät opinnot","valueEn":"Advanced Studies","valueSv":""}},{"title":{"valueFi":"Oppiaine","valueEn":"Subject","valueSv":""},"content":{"valueFi":"Elintarviketekniikka","valueEn":"Food Technology","valueSv":"Food Technology"}},{"title":{"valueFi":"Vastuuhenkilöt","valueEn":"Person in charge","valueSv":""},"content":{"valueFi":"Jukka-Pekka Suomela, Annelie Damerau","valueEn":"Jukka-Pekka Suomela, Annelie Damerau","valueSv":"Jukka-Pekka Suomela, Annelie Damerau"}},{"title":{"valueFi":"Luokittelu","valueEn":"Classification","valueSv":""},"content":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}},{"title":{"valueFi":"Linkit","valueEn":"Links","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}}]}