Applied Photochemistry 02-APHA

Course contents:
Light is known to initiate oxidation processes resulting in discoloration and formation of off-flavours in food. The aim of course is to introduce students to fundamental aspects of photochemical processes occurring in food and their effect on food quality.

Objectives of the course:
The aim of the lecture is to provide basic knowledge about applications of photochemistry to food quality assessment and other daily used consumer products. Students gain understanding and knowledge of modern aspects of applications of photochemistry, the methods and equipment used, and a modern method of data analysis (chemometrics).

Learning outcomes:
Students will learn to select methods proper to observation and evaluation of photooxidation processes in food products and to interpret experimental results, understand light interaction with food products and learn to recognise the effects of photooxidation, and gain the knowledge of using photochemistry techniques in practice.