Course code PārZ5006

Credit points 3

Food Chemistry

Total Hours in Course120

Number of hours for lectures34

Number of hours for seminars and practical classes14

Independent study hours72

Date of course confirmation12.12.2011

Responsible UnitDepartment of Chemistry

Course developer

author Kokapstrādes katedra

Andris Morozovs


Course abstract

The objective of the course is to give the student knowledge on molecular level about the main food components (proteins, carbohydrates, lipids), about their nutritional value and biologically active components of the food (vitamins, minerals, phenol compounds) and their chemical composition, distribution in products of plant and animal origin, their transformation during food processing and storage.

Learning outcomes and their assessment

After completing of study course students will have knowledge about chemical composition and transformations, about the methods using for determination of food components; skills obtaining during studies are used for solution and predicting of the changes of chemical composition of food products during processing and storage; competence about the chemical components in food products, the different analytical methods (instrumental, chromatography) using for determination of food components.

Compulsory reading

1. Baltess V. Pārtikas ķīmija. Rīga: Latvijas Universitāte, 1998. 478 lpp.
2. Matiseks R., Šnepels F.M., Šeinerte G. Pārtikas analītiskās ķīmija: pamati, metodes, lietošana. Rīga: Latvijas Universitāte, 1998. 456 lpp.
3. Morozovs A., Jākobsone I., Mekšs P. Pārtikas ķīmija. Rīga: LU Akadēmiskais pagāds, 2008. 207 lpp.

Further reading

1. Kazakevich Y., McNai H. Basic liquid chromatography. (
2. Official methods of analysis of the association of official analysis chemists. 15th Edition, 1990. 1213 p.