Description
After completing the module “Fundamentals of Food Chemistry 1”, students will be able to understand the chemical fundamentals of the main ingredients of Part 1 foods (amino acids, proteins, enzymes), in particular their detailed composition on the basis of chemical structures and the physical and chemical properties of the respective substance classes. They can name analytical methods for structural component analysis and for quantitative determination of the main ingredients of Part 1 foods (amino acids, proteins, enzymes) and explain chemical-preparative measures for targeted modification and alteration of the reactivity of the individual substance classes. They are able to describe basic chemical reactions of the main ingredients of Part 1 foods (amino acids, proteins, enzymes) during the processing, storage and preparation of foods in detail and in a chemically and structurally sound manner and to record their effect on the quality of foods (e.g. loss of essential ingredients, reduction of sensory quality, formation of colorants and flavorings, ...).This course takes place in cooperation with the TUM, Chair of Chemosensory food systems.