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.
Isabel Borges Coutinho Medeiros Dias
Weekly - 4
Total - 63
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
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.
The assessment includes two individual written tests (70%) and the evaluation of the seminar (30%). ,
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: