After completion of this course the student knows the chemical structures of the most common sugars, starch, proteins and lipids in food materials. The student understands the importance of water activity for preservation and chemical reactions occurring during food processing. She/he knows the main nutrients in different foodstuffs and what reactions may happen in those. The student can analyze some nutrients from food materials and knows also the theoretical basics of thought analytical methods.
The student understands the meaning of different nutrients in an individual’s system and knows what nutrients one can get from which foodstuffs. The student knows the Nordic Nutrition Recommendations and the characteristics of different special diets.
The student has obtained an overview of the analytical techniques used in food industry, as well as of their applications and limitations.