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Food Chemistry I

Course developer

Course abstract

The organic matters nature and main classes of their modifications are characterized by course. The structure and properties of proteins, carbohydrates and lipids are examined in the chapter „Organic Chemistry”.

Learning outcomes and their assessment

Extensive knowledge about properties and structure of lipids, carbohydrates and proteins in food products - Tests;
skills to use the obtained theoretical knowledge about lipids, carbohydrates, proteins in other study courses; to use theoretical and practical knowledge to carry out professional and research activities - laboratory works, seminars;

competence - the ability to independently access, select and analyse information about lipids, carbohydrate and protein in different food products; to use information, to make and explain decisions and solve scientific and professional issues - colloquium.

Course Content(Calendar)

1. Lecture: Introduction, hydrocarbons
2. Lecture: Alcohols and phenols / Seminar (alcohols and phenols) - 2h / I test
3. Lecture: Amines, aldehydes and ketones / /1.Lab. work: properties of alcohols, phenols, aldehydes and amines - 2h
4. Lecture: Carboxylic acids / Seminar (carboxylic acids) - 2h / II test
5. Lecture: Hydroxy acids and esters / 2.Lab. work: properties of esters, carboxylic acids and hydroxy acids - 2h
6. Lecture: Lipids and fatty acids / Seminar (lipids and fatty acids) - 2h / III test
7. Lecture: Fats and oils / 3. Lab. work: Lipid properties - 2h
8. Lecture: Polar lipids / Seminar (fats and oils, polar lipids) - 2h
9. Lecture: Monosaccharides I / Seminar (monosaccharides) - 2h / IV test
10. Lecture: Monosaccharides II / 4. Lab. work: Properties of monosaccharides - 2h
11. Lecture: Disaccharides I / 5. Lab. work: Disaccharide properties - 2h
12. Lecture: Disaccharides II / Seminar (disaccharides) - 2h
13. Lecture: Polysaccharides / 6. Lab. work: Polysaccharide properties - 2h / V test
14. Lecture: Amino acids
15. Lecture: Proteins / VI test
16. Lecture: an overview of the main components of food.

Requirements for awarding credit points

Exam. in the first semester in full time and in the 2nd semester in part-time study program, if 6 tests and all laboratory works have been completed.

Description of the organization and tasks of students’ independent work

Preparation of laboratory reports - compilation and systematization of chemical reactions, observation, conclusions and experimental progress.

Criteria for Evaluating Learning Outcomes

It is necessary to write successfully all tests, i.e. no lower grade than 4 points. All laboratory work protocols must be checked and completed. If the accumulated grade of successful written tests is not less than 7 (good) and all the laboratory works are completed, then exam does not have to be written.

Compulsory reading

1. Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008. 228 lpp.
2. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU; Rīga: Drukātava, 2007. 58 lpp.
3. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU; Rīga: Drukātava, 2007. 46 lpp.

Further reading

1. McMurry J. Organic chemistry with biological applications. 3rd ed. Stamford: Cengage Learning, 2015. 1224 p.
2. Sorrell T.N. Organic Chemistry. 2nd Edition. Califfornia: University Science Books, 2006. 988 p.
3. König B., Butenschön H. Organische Chemie: Kurz und Bündig für die Bachelor – Prüfung. Weinheim: WILEY-VCH, 2007. 445 S.

Periodicals and other sources

1. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738.
2. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.

Notes

Catering and Hotel Management