Food Chemistry and Biochemistry


Acquisition of the fundamentals of chemical structures and the chemical and biochemical processes related with food. Development of the necessary skills to perform chemical and biochemical laboratory assays, related with food analyses.

General characterization





Responsible teacher

Ana Luísa Almaça da Cruz Fernando


Weekly - 5

Total - 70

Teaching language



Basic knowledge of chemistry and biochemistry.


Food Chemistry. Belitz, H.D., Grosh, W. 2nd Edition, Springer-Verlag, New York, 1999.

Food: The Chemistry of Its Components. Coultate, T.P. 3rd Edition, RSC Paperbacks, 2001.

Teaching method

 Theoretical Lectures with datashow. Experimental studies in laboratory facilities.


Evaluation method

Continuous assessment:

Evaluation of theoretical: 2 individual mini-tests (MT), MT_1 (35% of the final grade); MT_2 (35% of the final grade);

Evaluation of the laboratory component: delivery of two reports conducted in groups, each with a weight of 15% of the final grade.

Final rating: 0.35 * Mini-test1 +0.35 Mini-test2  +0.15 * report1 +0.15report2

Approval with a minimum score of 9.5 (scale of 20).

students who do not pass their continuous assessment examination may go to the final exam. Classification in this case equals: 0.7 * exam note * +0.15*report1+0.15*report2.

Approval with a minimum score of 9.5 (scale of 20).
Students who wish to improve the mark in this discipline will have to register for exam. The note of the practical component is not likely to be improved
Frequency is obtaned ny students that attend 3/4 of the practical classes.

Subject matter

1. Water: structure, interactions with food components and food materials, water activity

2. Amino-acids, peptides, proteins: classification, physical and chemical reactions, enzyme catalised reactions, sensorial properties, texturization, food  fortification.

3. Enzymes: characteristics, co-factors, enzimatic catalysis, kinetics, interaction with aw and temperature.

4. Lipids: fatty acids, glycerides, fosfo and glycolipids, lipoproteins, others. Structures. Properties and reactions. Food changes.

5. Glucides: Mono, oligo, polissacarides. Structures, properties. Reactions.

6. Flavours

7. Vitamines

8. Minerals

9. Aditives

Laboratory Work:

1. Maillard reaction; 2. Protein functionality; 3. Lipid peroxidation; 4. Vitamines; 5. Aditives


Programs where the course is taught: