Food Chemistry and Biochemistry

Objectives

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. This curricular unit is aligned with the objectives of sustainable development, in particular with SDG 12, Sustainable production and consumption. Food waste and food losses along production and supply chains are addressed.

General characterization

Code

10749

Credits

6.0

Responsible teacher

Ana Luísa Almaça da Cruz Fernando

Hours

Weekly - 4

Total - 56

Teaching language

Português

Prerequisites

Basic knowledge of chemistry and biochemistry.

Bibliography

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

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

Teaching method

Theoretical Lectures with datashow. Experimental studies in laboratory facilities.

Evaluation method

Continuous assessment:

Evaluation of theoretical: (TP) 2 individual mini-tests (MT), MT_1 (35% of the final grade); MT_2 (35% of the final grade); The tests will be made in presence.

Evaluation of the laboratory component: delivery of 4 reports conducted in groups, each with a weight of 7.5% of the final grade. Delivery dates are in the file QBA_Apresentação.2023. placed on multimedia material. Delivery is made by email addressed to the UC Responsible

Final rating: 0.35 * Mini-test1 +0.35 Mini-test2 +0.075report1+0.075report2+0.075report3+0.075report4

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 (in presence). Classification in this case equals: 0.7 * exam note * +0.075report1+0.075report2+0.075report3+0.075report4

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.

Each parcel in the assessment calculation is indicated in hundredths. The final grade is rounded to the nearest unit.

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.

other components of the food

Laboratory Work:

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

Programs

Programs where the course is taught: