Food Chemistry (SUUK_127)
About Study Course
Objective
To introduce students to the structure and chemical variability of the main components of foods.
Prerequisites
Inorganic and organic chemistry.
Learning outcomes
As a result of completing the study course, the student acquires knowledge that gives a general understanding of food ingredients – compounds with energy value, compounds with biological value and compounds with sensory properties.
In the course of their professional activity, the student will be able to critically evaluate the suitability of foods in terms of their energetic and biological nutritional value, both in public catering and in helping to select diets for people with health problems.
Using their knowledge and skills, the student will be able to recommend nutritious diets in public catering and help to select diets for people with health problems.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition, RFU | 4 | Bachelor’s | Required | Viesturs Kreicbergs | |
| Nutrition, RFUN | 4 | Bachelor’s | Required | Viesturs Kreicbergs |
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition, RFUN | 3 | Bachelor’s | Required | ||
| Nutrition, RFU | 3 | Bachelor’s | Required |
