- 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
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.
Information per course offering
Choose semester and course offering to see current information and more about the course, such as course syllabus, study period, and application information.
Information for Spring 2025 Start 17 Mar 2025 programme students
- Course location
KTH Campus
- Duration
- 17 Mar 2025 - 2 Jun 2025
- Periods
- P4 (7.5 hp)
- Pace of study
50%
- Application code
61011
- Form of study
Normal Daytime
- Language of instruction
English
- Course memo
- Course memo is not published
- Number of places
Places are not limited
- Target group
- No information inserted
- Planned modular schedule
- [object Object]
- Schedule
- Schedule is not published
- Part of programme
- No information inserted
This offering is cancelled
Contact
Course syllabus as PDF
Please note: all information from the Course syllabus is available on this page in an accessible format.
Course syllabus CK2000 (Autumn 2022–)Headings with content from the Course syllabus CK2000 (Autumn 2022–) are denoted with an asterisk ( )
Content and learning outcomes
Course contents
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.
Equipment
No information inserted
Literature
No information inserted
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
No information inserted
Opportunity to raise an approved grade via renewed examination
No information inserted
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
No information inserted