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Bioquímica Alimentar

Código 12828
Ano 3
Semestre S2
Créditos ECTS 6
Carga Horária PL(30H)/T(30H)
Área Científica Bioquímica
Mode of delivery Face to Face with recourse to e-learning.
Work placements Not applicable
Learning outcomes This UC aims to describe the chemical composition of different classes of foods and the role of biochemistry in food production. The influence of some components of food on the human body is also analyzed.
The student, after attending this UC , should be able to:

Assess the influence that food has on the organism.
Perform different tasks in the laboratory of Food Biochemistry both in food production and the implementation of chemical analysis of foods according to European regulations.
Know the principles of food safety.
Develop the ability to search and communicate scientific information in the field of food chemistry and biochemistry.
Syllabus Theoretical program
1. Introduction to food biochemistry
1.1 The importance of water in food
2 Cereals and bread. Gluten intolerance and celiac disease
3 Legumes. Soy in food: importance and physiological effects
4 Vegetables
5 Fruit
6 Fermented beverages (wine and beer)
7 Milk and dairy products
8 Meat, fish and new sources of protein
9 Eggs Egg allergy
10 Food safety and quality
11 Genetically modified foods (introduction)
12 Food preservation principles (main methods)

Practical program
Determination of lactic acid acidity in milk.
Analysis of honey (diastatic ferment, invert sugar).
Analysis of wine: physical-chemical and biologically active components (anthocyanins and phenols) according to european union legislation.
Determination of amounts of gluten in cereals.
Conservation of food.
Determination of moisture content in food.
Determination of peroxide value in samples of edible fats and oils .
Main Bibliography Chemistry and Biochemistry of Food, Jose Pérez-Castiñeira, 2nd ed., De Gruyter, Berlin, 2024.
Fennema's Food Chemistry, Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor), 5th edition, CRC Press, Boca Raton, USA, 2017.
Food Allergies - Processing Technologies for Allergenicity Reduction, Roua Lajnaf (Editor), CRC Press, Boca Raton, USA, 2024.
Food Chemistry, H.-D. Belitz, W. Grosch, P. Schieberle, 4th edition, Springer-Verlag, Berlin, 2009.
Food Biochemistry & Food processing, B.K. Simpson (Editor), 2nd ed. Wiley-Blackwell, Oxford, UK, 2012.
Food Analysis, S. Suzanne Nielsen (Editor), 4th edition, Springer-Verlag, Berlin, 2010.
 
Language Portuguese. Tutorial support is available in English.

Regente

Imagem d@ António Mendonça [Ficheiro Local]
 António Mendonça

Curso

Bioquímica
Data da última atualização: 2025-03-24
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