Food Chemistry

Maths and General Chemistry

The methodology includes the hybrid nature of exposure strand of theoretical / practical preceded by the presentation of a case study, supplemented by reading out the room’s recommended reading This dimension will be articulated as a dynamic participatory, emphasizing the use of case studies, practice simulated by solving exercises as well as experimental work in the laboratory. Students will be encouraged to participate actively in classes and tasks proposed by the teacher either individually or in groups, as reinforcement learning.

Acquire knowledge about the main components of food systems: water and carbohydrates amino acids, peptides, proteins and lipids.
Relate the compositional structure of the food and chemical changes that occur during processing and storage.

1. The Water in foods: The water activity (aw); adsorption and desorption isotherms of water in foods; reaction rates of the foods according to the aw

2. . The Carbohydrates in foods: Structural characteristics; ? Properties of Carbohydrates, Starch: the phenomenon of gelatinization and retrogradation, pectins, cellulose, Dietary Fibers

3.  Amino acids, peptides and proteins in foods: Formula Structure and composition of amino acids in foods; biological value protein; Structure and functional properties of proteins, collagen, myoglobine, structures and properties of milk proteins, plant proteins structure; Gluten , Methods for the determination of protein in food

4. The Lipids in foods; composition and properties of the lipids in foods;. Classification and structure of lipids, SFA, MUFA and PUFA; Physical, chemical and enzymatic transformations Major oils and fats; Lipid peroxidation, antioxidant activity – natural and synthetic antioxidant, Methods of assessing the degree of oxidation

5. Vitamins and Minerals

6. Review Work “A Química d´..” [Chocolate, Coffee, Tea, Milk, Beer, Wine, Bread…]

• - Teste Prático - 40.0%
• - Teste teórico - 60.0%

NAO

Belitz, H.D.; Grosch, W. (1999) Food Chemistry, Springer Verlag, S.A., 

Fenema, O. R. , (1993) Química de los Alimentos, Ed. Acribia, S.A.

James, C.S., (1995) “Analytical Chemistry of Foods”, Ed. Blackie Academic & Professional

Gordon, M.H., Macrae, R. (1987) “Analytical Chemistry of Foods”, Ed. Blackie Academic & Professional

Weaver, C. (1996) The Food Chemistry Laboratory, CRC Press, Inc.