This course is an introduction to the chemistry of foods, more specifically about the chemistry of groups of compounds present in food: carbohydrates, lipids, proteins, phenolic compounds and enzymes. You will learn about the chemical changes that take place during storage and processing of agricultural crops and food. In addition, during the laboratory classes, you will learn about the design of experiments and the analysis of the composition of food products. Also, every student will write her/his own (scientific) lab report. Food technologists should be able to estimate the relevance of various chemical and enzymatic processes by making calculations. To practice this part of food chemistry, the quantification of specific reactions will be practiced in calculation cases.
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