Food Biochemistry

General and organic chemistry, food chemistry and general mathematics.

The interrogative method will be widely used in teaching, as well as the resolution of exercises. In the general exposition of the subjects in the theoretical-practical classes, examples of application of the topics covered are presented, whenever appropriate. Discussion of the fundamentals of the experimental work to be carried out (at the beginning of the laboratory classes) and of the results obtained and their interpretation (at the end of the respective classes). In the theoretical-practical component, a space for discussion will be provided on the themes under study and respective application in other contexts, encouraging students to proceed with a previous reading of the recommended bibliography.

1. Know and understand the concepts of Enzymes, Food Additives, Functional Foods and Molecular Gastronomy

2. Identify at the molecular level enzymes, food additives and functional ingredients to obtain food products

3. Know the potential of enzymes, additives food, functional ingredients and molecular gastronomy in obtaining new food products. 

4. Perform laboratory techniques for biochemical analysis of food, related to isolation, analysis of enzymes and other functional biomolecules. 

5. Know the European legislation (and other international regions) applicable to Enzymes, Food Additives and Functional Foods.

1.Enzymes in food systems. Introduction, Nature and classification Mechanism of action, enzymatic kinetics; enzyme inhibition. Application in food; Important enzymes in the processing of fruits, vegetables, oils, bakery, meats; involved in the production of fermented beverages; immobilized enzymes and use in analytical methods. Enzymatic browning reactions

2. Food Additives: Classification, Chemical Identification and Listing. European legislation

3. Molecular Gastronomy: History, concepts and development; Types of hydrocolloids, Stabilization of food foams, study of emulsions; “Note by Note Cuisine”. Organization of a Molecular Gastronomy Workshop

4. Functional Foods: history and concepts; Biochemical Classification; Classes of functional ingredients; Probiotics, Prebiotics, Symbiotics; Development of functional ingredients/foods; Regulation of Functional Foods in the EU and other regions of the world.

The assessment is carried out in the following modalities: 

I. Continuous assessment; 

II. Exam Assessment. 

I. CONTINUOUS ASSESSMENT For approval in continuous assessment, it is necessary, simultaneously, that: a) Attendance at least in 75% of the total number of classes actually taught, in person; b) Minimum classification of 7.5 values ​​in each of the components; c) Final classification, rounded to units, equal to or greater than 10 (ten) values. Students approved in continuous assessment are exempt from the final exam. 

The UC is organized into two components with different weights: 

1. Theoretical-Practical Component, TP (60%) Two assessment tests (minimum grade of 7.5 for approval in continuous assessment)

2. Component of laboratory practices, PL (30%): Final report of experimental classes, carried out in groups, in the format of a scientific article (10%); Presentation and Discussion of works in a Workshop (20%); Attendance and participation (10%) 

Final Grade = [TP x 0,6] + [PL x 0,3] + [(Attendance/punctuality, and participation) x 0,1], where TP = ( 0,5 x 1º teste) + (0,5 x 2º teste)

II. EVALUATION EXAM 

The provisions of articles 12 and 13 of the Student Achievement Assessment Regulation in force apply.

NAO