Food Chemistry

Basic knowledge of Chemistry is advised.

In the general exposition of the subjects in the theoretical-practical classes, application examples are presented. In the theoretical-practical component, a space for discussion on the themes under study,  their application in other contexts will be provided. Students will be encouraged to carry out a previous reading of the recommended bibliography and the elements supplied. Whenever appropriate, a short presentation and/or content exposition is carried out (about 20 to 30 minutes); presentation of themes for discussion during the lecture (or in the following  ones) through the use of projection of slides, films and “podcasts”.

The theoretical-practical component also includes a laboratory component where experiments are carried out in the laboratory. The discussion of the fundamentals of the experimental work is carried out at the beginning of the experimental classes and at the end of the classes the results obtained and their interpretation are presented. In these lecttures, a space for oral presentation and discussion of the topics under study and their application in other contexts will be provided, with students being encouraged to carry out a prior reading of the recommended bibliography and a critical and reasoned analysis of the results achieved according to the evidences previously  learned.

Acquire knowledge about the major food components.

Relate the compositional structure of foods and chemical changes occurred during processing and storage.

1. Water: the properties of water and its influence on food spoilage.

2. Carbohydrates, physicochemical and functional properties. Some characteristics of the main polysaccharides of importance in the food industry will also be described.

3. Browning reactions: non-enzymatic browning reactions (caramelization and Maillard reactions) and enzymatic browning.

4. Lipids: classification, physical and chemical aspects of lipids. Main changes affecting food properties, mainly lipolysis and oxidative rancidity. Fatty acid composition of different oils. Sterols and steroids.

5. Amino Acids and Proteins: classification; denaturation process, main functional properties and its characteristics.

6. Enzymes: their function, classification and importance at functional and industrial levels.

7. Food Minerals, vitamins, pigments and phenolic compounds.

NAO

• Belitz, H.D., Grosch, W., P. Schieberle (2009) Food Chemistry. Fourth Edition. Springer Verlag.
• Fennema’s (2007). Food Chemistry. Fourth Edition. CRC Press.
• Weaver, C. and Daniel J. (2005) The Food Chemistry Laboratory, A Manual for experimental. Second Edition. CRC Press.
• Araújo, J.M.A (2011). Química de Alimentos. Teoria e Prática. 5ª Edição. Editora UFV.

Complementary bibliography:

Scientific articles published in journals in the area of ​​Chemistry / Food Chemistry, examples “Food Chemistry”, “Food research International”, LWT- Food Science and Technology (Elsevier publishing house); “Revista Química Nova” (Portuguese Chemical Society).