Basics of Food Chemistry: Main Ingredients and Reactions

This part of the course will – as an introduction into the topic – give a brief repetition of the chemistry of the main food ingredients (water, lipids, proteins, carbohydrates) and their role in foods as well as during food processing. Furthermore, emphasis will be put on understanding the most important chemical reactions occurring in various food matrices upon different processes like ripening or maturation, thermal treatment or storage. Maillard reaction, Strecker degradation, lipid oxidation, enzymatic browning reactions as well as enzymatically catalysed reactions during fruit/vegetable ripening will be discussed in detail. Deep knowledge of these reactions serves as a fundamental basis to be able understand why food matrices behave as they do.


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