Food Chemistry, Science, and Technology

The teaching course aims to provide students with the knowledge on the chemical composition of foods both from the nutritional, safety and commodity-related viewpoints. The course also aims to provide students with the basic knowledge in food processing and storage technologies and to illustrate food innovation trends with a focus on the relationship between food processing and health-related issues.

At the end of the course students will have acquired the basic chemical and technological knowledge to evaluate nutritional and safety aspects of foods. This knowledge will permit students to understand criteria for food product innovation in order to address the needs of specific consumers' groups.