Objectives
After completing the course, the student:
- knows the basics of analytical chromatographic methods and working in a food laboratory.
- is capable of working independently in the laboratory based on the given instructions and can interpret the results.
- understands the chemical and technofunctional properties of lipids, carbohydrates, proteins, and water in food, and understands their interactions in food matrices.
- understands the occurrence, bioactivities, physico-chemical and analytical properties as well as biosynthesis of plant secondary metabolites.
- understands the characteristics of the most important compound groups affecting food quality.
After completing the course, the student:
- knows the basics of analytical chromatographic methods and working in a food laboratory.
- is capable of working independently in the laboratory based on the given instructions and can interpret the results.
- understands the chemical and technofunctional properties of lipids, carbohydrates, proteins, and water in food, and understands their interactions in food matrices.
- understands the occurrence, bioactivities, physico-chemical and analytical properties as well as biosynthesis of plant secondary metabolites.
- understands the characteristics of the most important compound groups affecting food quality.
- Opettaja
Jukka-Pekka Suomela