Syllabus:

Food Chemistry and Sensorics, 15 Credits

The course is discontinued from 2021-08-10

Swedish name: Matens kemi och sensorik

This syllabus is valid: 2009-08-31 valid to 2010-11-07 (newer version of the syllabus exists)

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Syllabus for courses starting after 2011-11-21

Syllabus for courses starting between 2011-11-07 and 2011-11-20

Syllabus for courses starting between 2010-11-08 and 2011-11-06

Syllabus for courses starting between 2009-08-31 and 2010-11-07

Syllabus for courses starting before 2009-08-30

Course code: 5KE008

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Chemistry: First cycle, in-depth level of the course cannot be classified

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Chemistry

Literature

Valid from: 2009 week 36

Furugren Bo
Kemi för kostutbildning : grunder för utbildning i kost och näringslära
[Omarb. och utökad uppl.] : Uppsala : Bok : 1996 : 188, 24 s. :

Grundläggande mikrobiologi med livsmedelsapplikationer.
Thougaard Herluf, Varlund Verner, Møller Madsen Rene, Blücher Anna
Lund : Studentlitteratur : 2001 : 351 s. : ill. :
ISBN: 91-44-01569-0
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Kemin i maten
Sandberg Ulla, Wahlström Ebba
Stockholm : KRC : 2001 : 96 s. :

Statens livsmedelsverk
Temanummer om matförgiftning. Vår Föda nr 5
Uppsala : 1999 :