Uusi opinto-opas (sisältäen myös opetusohjelmat) lukuvuodelle 2018-2019 sijaitsee osoitteessa https://opas.peppi.utu.fi . Tältä sivustolta löytyvät enää vanhat opinto-oppaat ja opetusohjelmat.

The new study guide (incl. teaching schedules) for academic year 2018-2019 can be found at https://studyguide.utu.fi. This site contains only previous years' guides.

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Archived Curricula Guide 2016–2018
Curricula Guide is archieved. Please refer to current Curricula Guides
FOOD3840 Plant Secondary Metabolites in Foods I 2 ECTS
Organised by
Food Chemistry

General description

Natural colorants of plants; composition, properties and analytics.

Learning outcomes

The occurrence and bioactivities with the physical-chemical and analytical characteristics of the secondary metabolites that influence the colour of plant-based foods.

Contents

Anthocyanins, carotenoids and betalains, for example, are secondary metabolites that serve as pigments and functional compounds in plants and plant-based foods. Due to their respective chemical structures, these compounds can absorb visible light at different wavelengths, function as protective compounds in plants and affect human metabolism through food. The core of this course is based on the chemistry and the significance of these compounds in plants, food and human.

Teaching methods

Lectures, exercises, seminar presentation

Teaching language

Finnish, English

Modes of study

Option 1
Available for:
  • Degree Programme Students
  • Other Students
  • Doctoral Students
  • Exchange Students
Participation in classroom work
  • In Finnish
Written exam
  • In Finnish

Participation in lectures, seminar presentation and written/electronic exam.

Degree Programme Students
Doctoral Students

Evaluation

Numeric 0-5.

Recommended year of study

Lectured every other year, next in autumn 2016.

Study materials

Material provided during lectures, also available in moodle. The course is partly based on e.g. Damodaran et al. (eds.) (2008) Food Chemistry, Chapter 9 Colorants; Attokaran (eds.) (2011) Natural Food Flavors and Colorants.

Belongs to following study modules

Department of Biochemistry
Compulsory advanced studies (Food Chemistry)
Department of Biochemistry
2018–2019
Teaching
Archived Teaching Schedule. Please refer to current Teaching Shedule.
Implementation details are unavailable.
Department of Biochemistry
DP in Biochemistry
DP Bachelor of Science in Techn. (Biotechnology)
DP in Biochemistry
DP in Food Chemistry
DP on Molecular Biology and Bioenergetics
DP in Biotechnology
Finnish Study Modules