Description
After attending the module courses, students will be able to understand the chemical reactivity of carbohydrates and polyphenols during the processing, preparation and storage of food, apply this knowledge to new, unknown compounds and develop hypotheses on possible formation pathways. They can evaluate the effects of the above-mentioned reactions with regard to the quality of food (in terms of the formation of the value-giving properties of color, smell and taste) and can develop strategies to specifically influence individual parameters. They understand the various analytical techniques that can be used to clarify the formation pathways of the compounds formed by the above-mentioned reactions, how they are detected and quantified in food and know how to evaluate the possibilities and limitations of the respective methods. Students acquire scientifically sound knowledge of the material composition of these foods for the luxury foods coffee, tea and cocoa selected as examples in this context and understand how these can be modified during processing using the above-mentioned reactions with regard to the value-adding properties.This course takes place in cooperation with the TUM, Chair of Chemosensory food systems.