| Type: | Ph.D.-level, Open University
Language: Danish |
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Previous course: C2532
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No credit points with: C2532
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Prerequisite: 25111
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Recommended semester: 7th semester
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Examination: 2 hours written exam (13-scale)
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Participant limitation: max. 24
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Remarks: 2 hours written exam, approval of manuscript for individual lecture. (13 scale). Equal weight for exam and manuscript.
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Department: Department of Biochemistry and Nutrition
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Aim: To give the students an understanding of nutritionally aspects influencing of processing and storage of food.
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Contents: The influence of processing and storage of the most important components of food is discussed on a nutritional basis. Relevant analysis methods are mentioned.
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 of eg. frying mutagens.
Other topics and case stories will be treated in colloquia classes.
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