Base Knowledge
Maths and General Chemistry
Teaching Methodologies
In general exposition of the matters in theoretical and practical application examples , when appropriate.are given of the matter. Discussion of the fundamentals of experimental work to be done (at the beginning of lab classes) and the results obtained and their interpretation (at the end of classes). In theoretical and practical component will be provided a space for discussion about the topics under study and its application in other contexts, the studies being encouraged to carry out a prior reading
Theoretical and practical component that includes a laboratory component
Learning Results
1. Know and understand the concepts of Enzymes in Food Additives, Functional Food and Molecular Gastronomy
2. Identify enzymes at the molecular level, food additives and functional ingredients for obtaining foods
3. Knowing the potential of enzymes, food additives, functional ingredients and molecular gastronomy in obtaining new food products.
4. Run laboratory techniques for biochemical analysis of food related to the isolation, analysis of enzymes and other biomolecules functional.
Program
1 Enzymes in food systems. Introduction, Nature and classification mechanism of action, enzyme kinetics, enzyme inhibition. Application of enzymes in food; enzymes important in the processing of fruits, vegetables, oil industry, bakery and meat; enzymes involved in the production of fermented beverages, use of immobilized enzymes and enzymes in analytical methods. Enzymatic browning reactions
2. Food Additives: Classification, Identification and Listing chemistry. European legislation
3. Molecular Gastronomy: History, concepts and development, types of hydrocolloids, foams and emulsions; “Note by Note Cuisine”. Organization of a Molecular Gastronomy workshop.
4. Functional Foods: History and Concepts; Biochemical classification; Classes of functional ingredients, Probiotics and Prebiotics and Sinbiotics; development of novel ingredients and functional foods; Regulation of Functional Foods in the European Union and other regions of the globe.
Grading Methods
- - Componente laboratorial - 40.0%
- - Componente Teórico Prática - 60.0%
Internship(s)
NAO
Bibliography
Belitz, H.D.; Grosch, W.; 1999 Food Chemistry, Springer Verlag, S.A.,
Maria Gabriela Bello Koblitz. 2008. Bioquímica de Alimentos: Teoria e Aplicações Práticas. 1° Edição. Editora Guanabara Koogan. ISBN 9788527713849
Tucker G.A. and Woods L.F.J.(Eds), , (1991), “Enzymes in Food Processing”, Blakie and Son Lda., London
Moreira da Silva, Aida (2010) “Food Products that Help to Promote Human Health”, Food, diet and health: past, present and future tendencies, Chapter 4, Nova Publishers, (ISBN: 978-1-60876-012-1)
Casimir, C. A. (2005) – Handbook of Functional Lipids. CRC Press, London
Hervé This,(2009) Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press 2009 ISBN 978-0-231-14466-7
David Jukes, Food Additives in the European Union, Department of Food and Nutritional Sciences, University of Reading, UK consulta em linha
http://www.foodlaw.rdg.ac.uk/additive.htm