NFOK26001U Biology and Biochemistry of Plants for Foods and Beverages

Volume 2026/2027
Education

MSc Programme in Food Science and Technology

Content

This course focuses on the structure, composition, and biochemistry of plants that are utilised as raw materials for foods and beverages (e.g., beer, wine). Biochemistry, cell biology, organic chemistry, and microbiology constitute the fundamentals upon which relevant technologies in plant-based food and beverage production build. The course will therefore provide understanding of plant anatomy, biochemical composition, and plant growth (e.g., photosynthesis, grain and berry filling, storage), including biochemical/physiological aspects. It will further focus on specific plant constituents (e.g., lipids, starch, small molecule metabolites incl. natural pigments, aromas/flavours), their biochemistry, and their role in plant-based foods and beverages (e.g., lipid oxidation, sensory characteristics, analytical methods). Specific examples of biotransformations (e.g., germination, fermentation) will be used to illustrate (e.g., at molecular level) the potential for targeted alternations that improve the qualities of the final product.

Learning Outcome

The primary outcome will be a sound understanding of the biochemistry behind plant growth and development, as well as the composition of plant parts, from individual cells and their compounds to whole organs. A secondary outcome is an understanding down to molecular level of processes (e.g., germination, fermentation) that can be exploited to modify raw material properties.

 

Knowledge:

  • Demonstrate ability to apply cell biology understanding to properties and processes in plants for foods and beverages.
  • Describe biochemical pathways and the basic chemical structures leading to important components of plants for foods and beverages.
  • Describe the structure and biochemical composition of plant parts (e.g., seeds, grains) and link with raw material properties (e.g., lipid oxidation)
  • Understand how biotransformations such as germination/fermentation can affect raw material qualities.

 

Skills:
 

  • Apply biochemical understanding for the development of plant raw materials with targeted characteristics (e.g., flavours) for the design of plant-based foods and beverages with predictable properties.
  • Perform simple lab-scale experiments relevant to plant-based foods and beverages.

 

Competences:

  • Work independently and use scientific literature
  • Be theoretically prepared for the subsequent course Plants for Food 2 – Processing and Functionality (for which this course is a prerequisite), as well as for Brewing I & II and Cool Climate Viticulture

Primary scientific papers and reviews will accompany all lectures, demonstrations and exercises. These papers define the curriculum and are thus exam relevant. Selected molecules relevant to plant-based foods and beverages will also be referenced.

 

Knowledge on bachelor level in cell biology, biochemistry, organic chemistry, molecular biology, genetics and microbiology .
The core teaching is comprised of lectures delivered by a wide range of speakers, including invited guest lecturers. These are supplemented by other methods such as journal clubs and practicals in the form of demonstrations and tastings.
  • Category
  • Hours
  • Lectures
  • 50
  • Preparation
  • 125
  • Exercises
  • 30
  • Exam
  • 1
  • Total
  • 206
Written
Oral
Collective
Credit
7,5 ECTS
Type of assessment
Oral examination, 25 minutes
Type of assessment details
Individual oral exam (no preparation). The exam tests the student’s ability to engage in a scientific discussion.
The exam comprises questions inspired by the lectures and questions related to one of the curriculum papers, typically with a focus on methods and data interpretation.
Examination prerequisites

It is a prerequisite that group project reports have been submitted and approved.

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Re-exam

Same as ordinary.

If the requirements are not met the reports have to be handed in individually 3 weeks prior to re-exam and must be approved.

Criteria for exam assesment

See learning outcomes