Samy Boulos: Catalogue data in Autumn Semester 2019

Name Dr. Samy Boulos
Address
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFO F 23
Schmelzbergstrasse 9
8092 Zürich
SWITZERLAND
Telephone+41 44 632 87 13
E-mailsamy.boulos@hest.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipLecturer

NumberTitleECTSHoursLecturers
752-1000-00LFood Chemistry I3 credits2VL. Nyström, S. Boulos, M. Erzinger
AbstractTo familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ObjectiveTo familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ContentDescriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds).
Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning).
Links to food analysis, food processing, and nutrition.
The lectures Food Chemistry I and Food Chemistry II constitute a unit.
Lecture notesThe lectures are supplemented with handouts.
LiteratureH.-D. Belitz, W. Grosch, P. Schieberle, „Lehrbuch der Lebensmittelchemie“, Springer-Verlag, Berlin, Heidelberg, 2008
752-1003-00LFood Chemistry II3 credits2VL. Nyström, S. Boulos, M. Erzinger
AbstractTo familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ObjectiveTo familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ContentDescriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds).
Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning).
Links to food analysis, food processing, and nutrition.
The lectures Food Chemistry I and Food Chemistry II constitute a unit.
Lecture notesThe lectures are supplemented with handouts.
LiteratureH.-D. Belitz, W. Grosch, P. Schieberle, Lehrbuch der Lebensmittelchemie, Springer-Verlag, Berlin, Heidelberg, 2008