The course Food Chemistry II focuses on minor components of human food. This is e.g. astrigent (bitter) substances, vitamins, colorants, flavorings, flavor and fragrance and additive substances. Students will become familiar with the structure and chemical properties of these minor ingredients. And in addition, with food commodities, which are the richest source of these. Maximum emphasis will, however, be placed on the study of reactions and changes, which the minor components are lieable to in technological processes of manufacturing and storage.