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25232 Nutritional Aspects of Food Production
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Danish title: Ernæringsmæssige aspekter ved levnedsmiddelproduktion
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| Type: L, Å, Language: D |
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Credit points:
5 point |
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| | | Previous course: C2532 |
| Offered by:
Department of Biochemistry and Nutrition
(BE) |
| No credit points with: C2532 |
| Prerequisite: 25111 |
| Recommended semester:
7th semester |
| Limitation: Max. 24 |
| Examination:
2 hours written exam
(13 point scale
) |
| Remarks: 2 hours written exam, approval of manuscript for individual lecture. (13 scale). Equal weight for exam and manuscript. |
| Contact person: |
Gunhild Hølmer, BE, Building 224, Tel. +45 4525 2736
Vibeke Barkholt, BE, Building 224, Tel. +45 4525 2751 |
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| Aim: To give the students an understanding of nutritionally aspects influence of processing and storage of food. |
Contents: The influence of processing and storage of the most important components of food is discussed on a nutritional basis. Relevant analysis methods are discussed.
Proteins: Methods for nutritional optimisation of the amino acid composition of food. The nutritional importance of protein modification during processing. Anti-nutritional factors: allergens, lectins protease inhibitors. Formation of biogenic amines. Presentation of well-defined enzymatic reactions in food-production.
Lipids: Isomeric fatty acids in edible fats. Poly-unsaturated n-6 and n-3 fatty acids in food. Structural modification of fats. Chemical and enzymatic esterification. Lipid oxidation in general, autooxidation and enzymatic oxidation. The function of primary and secondary oxidation products. Cholesterol oxidation. Antioxidants, including the role of enzyme systems. Methods of analysis for lipids and lipidoxidation.
Carbohydrates: The nutritional importance of mono- and disaccharides. Polysaccharides, the importance of processes for nutritional value, grinding, enzyme modification. Fibers. Maillard reactions.
Vitamins: Fat-soluble: A, E, D and K occurrence and function in food. Role of vitamin E in lipidoxidation. Water-soluble: Occurrence and loss during production processes. Vitamin C and redox processes. Determination of vitamins in food.
Minerals and trace elements: Occurrence, function and recommended intake. Relevance of health food products.
Toxicological aspects: Risk of formation, eg. frying mutagens.
Other topics and case stories will be treated in colloquia classes. |
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