| Code |
12828
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| Year |
3
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| Semester |
S2
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| ECTS Credits |
6
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| Workload |
PL(30H)/T(30H)
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| Scientific area |
Biochemistry
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Entry requirements |
Not applicable
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Mode of delivery |
Face to Face with recourse to e-learning.
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Work placements |
Not applicable
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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.
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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 .
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Main Bibliography |
Advances in food biochemistry, Fatih Yildiz (Editor), CRC Press, Boca Raton, USA, 2010
Food biochemistry & food processing, Y.H. Hui (Editor), Blackwell Publishing, Oxford, UK, 2006.
Food Chemistry, H.-D. Belitz, W. Grosch, P. Schieberle, 4th edition, Springer-Verlag, Berlin, 2009.
Food Analysis, S. Suzanne Nielsen (Editor), 4th edition, Springer-Verlag, Berlin, 2010.
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Teaching Methodologies and Assessment Criteria |
The methodology used in this curricular unit is based on the definition of objectives to be achieved, attitudes, and skills to be acquired by students.
There are presential theoretical and laboratory practical classes .Teaching materials are available on the Moodle platform. Students must present orally a seminar based in a written paper on a topic related to Food Biochemistry. After the presentation, there is a discussion session on the work that aims to stimulate the student's participation in the learning process. There is a set of laboratory practical classes for the acquisition and development of analytical skills. The assessment at UC also includes 2 tests carried out throughout the semester and the practical component.
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Language |
Portuguese. Tutorial support is available in English.
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