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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.
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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 theorethical tests carried out throughout the semester and 2 minitests for the practical component.
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