Description
The module teaches the chemical and analytical principles of the main ingredients of food. The following topics are covered in detail in the lectures:- Amino acids, peptides, proteins (composition and structure, reactivity, Strecker reaction, analytics), as well as enzymes (cofactors, cosubstrates, prosthetic groups, kinetics, enzymatic analysis)
- Lipids (composition and structure, properties, reactivity, lipid peroxidation, technological aspects)
- Carbohydrates (nomenclature, composition and structure, reactivity, Maillard reaction, analysis, polysaccharides)
This course took place in cooperation with the TUM, Chair of Analytical Food Chemistry.