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.

x !
Archived Curricula Guide 2016–2018
Curricula Guide is archieved. Please refer to current Curricula Guides
FOOD3841 Plant Secondary Metabolites in Foods II 3 ECTS
Organised by
Food Chemistry
Person in charge
University lecturer
Preceding studies
Sufficient knowledge on biochemistry and organic chemistry.

General description

Aroma and flavour compounds in berries, fruits, spices and other plant-based foods.

Learning outcomes

The occurence, chemical composition and biosyntheses of the secondary metabolites that influence the odour, flavour and taste of plant-based foods. The specific characteristics of the compounds affecting the sensory properties of plant-based foods and the connection to human perception.

Contents

Compounds affecting the taste and odour of berries, fruits and vegetables have crucial significance in the use of food products. These compounds often have also other effects. Formation and conversion of aroma and flavour compounds are usually net result of both biochemical and chemical reactions. The chemical composition, formation, effects and analytics of different raw materials and products are examined.

Teaching methods

Lectures, exercises, seminar presentation and abstract.

Teaching language

Finnish, English

English if needed.

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 abstract, written/electronic exam.

Degree Programme Students
Doctoral Students of Food Chemistry and Food Development

Evaluation

Numeric 0-5.

Recommended year of study

Autumn of odd-numbered years.

Lectured next in autumn 2017.

Study materials

Material provided during lectures, also available in moodle. The course is partly based on Damodaran et al. (eds.) (2008) Food Chemistry, Chapter 10 Flavors; Schieberle & Engel (eds.) (2002) Frontiers of Flavor Science; Velišek & Cejpek (2008) Biosynthesis of Food Components; 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