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CK2000 Food chemistry and technology 7.5 credits

The course aims to offer the students with knowledge and practical competences about the components, chemical reactions and interactions between food components, together with a general perspective on how food systems influence sustainable development.

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Choose semester and course offering to see current information and more about the course, such as course syllabus, study period, and application information.

Application

For course offering

Autumn 2024 Start 26 Aug 2024 programme students

Application code

51239

Headings with content from the Course syllabus CK2000 (Autumn 2022–) are denoted with an asterisk ( )

Content and learning outcomes

Course contents

  • Molecular structure of food components: carbohydrates, proteins, lipids, metabolites and food additives
  • Important chemical reactions in food technology: Maillard reaction, oxidation
  • Food colloids
  • Analytical techniques in food chemistry
  • Sustainable food systems in a circular economy

Intended learning outcomes

After passing the course, the student must be able to

  • Describe the chemical properties and reaction mechanisms of the most common food components
  • Explain from a systems perspective how food technology affects sustainable development
  • Carry out a project including a literature study and laboratory experiments to solve a scientific problem in food chemistry and technology, and be able to evaluate and discuss the results both orally and in a written report

Literature and preparations

Specific prerequisites

At least 150 credits from grades 1, 2 and 3 of which at least 110 credits from years 1 and 2, and bachelor's work must be completed, within a programme that includes:
75 university credits (hp) in chemistry or chemical engineering, 20 university credits (hp) in mathematics and 9 university credits (hp) in computer science or corresponding.

Recommended prerequisites

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Equipment

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Literature

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Examination and completion

If the course is discontinued, students may request to be examined during the following two academic years.

Grading scale

A, B, C, D, E, FX, F

Examination

  • PRO1 - Laboratory project in food chemistry and technology, 3.0 credits, grading scale: P, F
  • TEN1 - Written examination, 4.5 credits, grading scale: A, B, C, D, E, FX, F

Based on recommendation from KTH’s coordinator for disabilities, the examiner will decide how to adapt an examination for students with documented disability.

The examiner may apply another examination format when re-examining individual students.

Opportunity to complete the requirements via supplementary examination

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Opportunity to raise an approved grade via renewed examination

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Examiner

Ethical approach

  • All members of a group are responsible for the group's work.
  • In any assessment, every student shall honestly disclose any help received and sources used.
  • In an oral assessment, every student shall be able to present and answer questions about the entire assignment and solution.

Further information

Course room in Canvas

Registered students find further information about the implementation of the course in the course room in Canvas. A link to the course room can be found under the tab Studies in the Personal menu at the start of the course.

Offered by

Main field of study

Chemical Science and Engineering

Education cycle

Second cycle

Add-on studies

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