MVI310 Macronutrients, Their Structure and Functionality

In this course you will learn about the macronutrients (proteins, polysaccharides and lipids) in raw materials used for food and feed production. In addition, you will learn about various polysaccharides that are classified as additives. Both traditional (milk, meat, fish, cereal grain, soy) and non-traditional (legumes, pseudo-cereals, algae, etc.) raw materials will be discussed.

Emphasis is placed on the connection between the structure and functional properties of the components, i.e. how structural characteristics contribute to the desired texture and stability of the finished product and how these properties are influenced by processing conditions, such as heat treatment and changes in acidity etc.

In order to ensure sustainable future production of food and feed, both non-traditional raw materials and novel production processes must be used. The components of "new" raw materials have different and partly unknown properties compared to similar substances in traditional raw materials, and knowledge of this is essential in order to enable food and feed production of products of desirable nutritional quality, texture and other properties that affect "consumer acceptance".

The course consists of three parts:

1. Polysaccharides: structure and function.

2. Proteins: structure and functional properties

3. Fat and lipid types: modification and uses.

Each part contains lectures, various types of group work and laboratory experiments.

Knowledge:

• Students will acquire advanced knowledge of structural and functional properties of proteins, polysaccharides and lipids from various plant, microbial sources and from raw material of animal origin
• Students will develop an understanding of how these properties are affected by physical and chemical factors
• Students will be able to outline interactions among major and minor food constituents, and how these relationships affect ingredient functionality and substitutions

Skills:

• Students will learn to select appropriate analytical methods to investigate functional properties of proteins, polysaccharides and lipids that are of relevance for food and feed use.
• Students can evaluate the use and suitability of proteins, polysaccharides and lipids from various vegetable, microbial and animal raw materials for both existing and new innovative food and feed products.
• Students will gain experience in searching, evaluating and referencing primary literature, legislatory documents (EFSA, FDA) and patenting literature.
• Students will acquire competence in modeling tools for 3-D visualization of proteins and polysaccharides.

General competence

The knowledge and skills obtained in this course will not only deepen students’ understanding of food products, but also provide the basis for the development of new products or methods. Moreover, the course also allows students to practice presentation and writing skills. This competence can be applied in the design and conduction of experiments, as well as the written and oral dissemination foof the work. Thereby, this course contributes to preparing students to work on their master thesis in an independent manner.