Course code PārZ1004
Credit points 4.50
Food Chemistry
Total Hours in Course120
Number of hours for lectures16
Number of hours for laboratory classes32
Date of course confirmation12.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Pārtikas institūts
Ingmārs Cinkmanis
Dr. sc. ing.
Course abstract
Monofunctional organic compounds in food-stuffs. Hydrocarbon derivatives with oxygen and nitrogen containing functional groups. Carbonyl compounds. Carboxylic acid and their derivates. Organic compounds with identical and different functional groups in food-stuffs. Food elements. Carbohydrates. Lipids. Peptides and proteins. Enzymes. Vitamins. Water. Mineral substances. Food additions.
Learning outcomes and their assessment
Knowledge. Knowledge and understanding of food chemistry and of regularities linked with food science in household.
Skills. Is able to use obtained knowledge in teaching housekeeping and technology/household, is able to perform innovative or explorative actions, to formulate and analytically descript information, problems and solutions about food field in household, to explain them and to justifiably discuss on them as with experts, as with non-experts.
Competence. Is able to independently implement food subject in limits of housekeeping and technology/household subjects as part of education program according to programs and standards of state education. Is able to independently gather, select and analyze information and to use it, to take decisions and solve problems of food questions in household, to prove understanding professional ethics, to evaluate professional work’s influence on society.
Compulsory reading
1. Morozovs A., Jākobsone I., Mekšs P. Pārtikas ķīmija. Rīga: Latvijas universitāte, 2008.
2. Kūka M. Organisko savienojumu nomenklatūra. Jelgava, LLU. Rīga: Drukātava, 2008.
3. Belitz H.D., Grosch W., Schieberle P. Food Chemistry. Berlin etc.: Springer - Verlag, 2008.
4. Baltess V. Pārtikas ķīmija. Rīga: Latvijas universitāte, 1998.
Further reading
1. Kūka M. Lipīdi. Jelgava, LLU; Rīga: Drukātava, 2007.
2. Ozola B. Pārtikas toksikoloģija. Jelgava, LLU, Rīga: Drukātava, 2007.
3. Meirovics L. Organiskā ķīmija. Rīga: Zvaigzne, 1992.
Periodicals and other sources
1. Journal of Food Science Published by Institute of Food Technologists. ISSN: 0022-1147.
2. Journal of Food Composition and Analysis Published by Elsevier Science. ISSN (printed): 0889-1575. ISSN (electronic): 1096-0481.
3. Journal of Agricultural and Food Chemistry Published by American Chemical Society. ISSN (printed): 0021-8561. ISSN (electronic): 1520-5118.