Biochemistry and Food Proccessing


To acquire knowledge in the areas of  food chemistry and food biochemistry and  in the physical, chemical and biochemical transformations linked to food processing. To know the main methods used on the valorisation and on the conservation of foods.  To know topics  on standards, regulations and legislation concerning food techonology and quality. To be competent on  discussing  experimental data on food science and technology. 

General characterization





Responsible teacher

Isabel Borges Coutinho Medeiros Dias


Weekly - 4

Total - 63

Teaching language



There are no formal requirements since it depends on the students background.


- Hans-Dieter Belitz, Werner Grosch, Peter Schieberle, Food Chemistry (3rd Ed), Springuer-Verlag (2005)

- Owen R Fennema (Dir) “Química de los Alimentos” 2ª Ed. Editorial Agribia SA (2000) Zaragoza Espanha

Teaching method

Lectures  via ZOOM with  contents  available in the course  internet page. Part of the classes will be dedicated to   problem-solving   and  research  and  discussion  on relevant topics. Five Laboratory sessions. The assessment  for each student includes  two  written  tests,  a report of the experimental work and the presentation of a seminar.

Evaluation method

The assessment includes  two individual written  tests (70%) and the evaluation of the seminar (30%). ,

Subject matter

1. Composition, reactions and functional properties of foods and food ingredients.

2. Physical and chemical properties of water. Water activity in food materials and its consequences.

3. Enzymes in food materials. Classification and nomenclature. Enzymes used in the preparation of  solid foods and drinks.

4. Food additives. Classification,  nomenclature, properties.

5. Food processing techniques.

6. Food materials from vegetable sources. Cereals. Enzymes used in the baking  and  brewing industries.  Enzyme-transformed starch products. Soy products. Edible vegetable tissues.  Winemaking.

 7.Food materials from animal sources. Composition and structure of eggs. Composition and structure of milk. Cheese and other  milk products. Enzymes used in the dairy industry. Composition and morphology of skeletal muscle. Transformation of meat after slaughter. Preparation of meat products.

8. Legislation and regulamentation. Enzymatic methods and other methods used on food quality control.


Programs where the course is taught: