Acquisition of basic knowledge about the chemical structures of components of food and basic chemical processes related to the processing and stability of food.T
raining in experimental laboratory work related to food chemistry, determination of properties and analysis of the behavior of several food components during food processing.
Maria Paulina Estorninho Neves da Mata
Weekly - 3
Total - 49
- Bettelheim, F. A., March, J. , Introduction to Organic & Biochemistry, Saunders College Publishing, 1990
- Coultate, T., Food: The chemistry of it’s components , Royal Society of Chemistry, 2009
- Belitz, H.D., Grosch, W., Schieberle, P., Food chemistry . Springer, 2004
- Fennema, O. R., Food chemistry, Marcel Dekker, Inc, 1985
- Barham, P., The science of cooking . Springer-Verlag, 2000
- Lister, T., Blumenthal, H., Kitchen chemistry , Royal Society of Chemistry, 2005
- Araújo, W.M.C. et al., Alquímia dos Alimentos, 2ª ed., Senac, 2011
- Guerreiro, M., Mata, P., A Cozinha é um Laboratório, Fonte da Palavra, 2009
- Mata, P., Notas para a Cadeira de Química dos Alimentos, 2010
Teaching methods include:
a) exposure of the theoretical concepts, using the data show;
b) practical classes, in which students are encourage to solve problems which are focused on the interpretation of practical
evidence based on the theoretical principles and concepts studied;
c) laboratory classes, where students have the opportunity to run experiments where they apply the knowledge given in the
d) use of a website with study material and documents and remote contact via email.
Theoretical evaluation (75%) - Individual written exam, classified from 0 to 20 points.
Practical assessment (25%) - Continuous assessment during the semester. Presentation of reports of the laboratory work.
Basic concepts of organic chemistry – bonds and structure, structure representation, functional groups, properties, isomerism, types of reactions.Carbohydrates - structure and properties of monosaccharides, oligosaccharides and polysaccharides. Occurrence and functions in food and its behavior during food processing.Proteins - general characteristics and functions. Amino-acids - structure and properties, the peptide bond. Description of protein structure and forces that stabilize it. Occurrence and functions in food and its behavior during food processing. Lipids - general characteristics and classification. Oils and fats: structure and properties. Essential fatty acids. Polar lipids and their role as emulsifiers.Vitamins - characteristics, structure and properties of a set of vitamins. Occurrence and functions in food and its behavior during food processing.The color in food - key molecules and their behavior during food processing.
Programs where the course is taught: