Food Chemistry

It is recommended basic knowledges in mathematics as well as in general and organic chemistry.

The theoretical classes aim at the detailed presentation of the syllabus, using an expositive-active methodology. The contents are exposed calling for constant student intervention. Analytical calculations are made by the teacher, also the resolution of the problems proposed in the practical classes will be made by the students and monitored by the teacher. In practical classes, laboratory work will be carried out to apply the knowledge acquired in the theoretical component.

Students can be assisted during weekly office hours. Whenever required, additional sessions will be lectured to clarify any eventual questions.

The student should acquire knowledge about:

– Structure and nomenclature of major organic compounds. Functional groups recognition. Isomerism basic notions. Chemical bonding in carbon versus hybridization.

– Physical and chemical units to express aqueous solutions concentration.

– Dilution and dilution factor notions. Corresponding analytical calculations.

– Different food constituents, whether majority or minority.

The student must acquire skills on:

Identification of the major organic compounds on the most occurring forms. Students should be able to recognize the structure of organic molecules present in food, as well as make elementary calculations related to concentrations of these in food samples.

Food Chemistry curricular unit aims to provide the students with specific knowledge regarding the food constituents. These include major constituents, such as water, proteins, lipids and carbohydrates; minor components (vitamins and minerals); and undesirable constituents (additives, preservatives, contaminants, pesticides, toxins and drug residues) sometimes present in food.

In order to achieve this objective, a division of the syllabus into two distinct parts is adopted: Part I is related to general knowledge, and Part II comprises specific knowledge related to food constituents.

The main purpose of this syllabus it is the creation of an interface between the taught knowledge and chemical phenomena with the major aim of helping to assimilate them into various disciplines that rely upon this same knowledge as far as theoretic level and laboratory practical experiments.

Theoretical component:

PART A – GENERAL KNOWLEDGE

1. Solutions concentration

2. Carbon chemical compounds bonds

3. Nomenclature of organic compounds

PART B – SPECIFIC KNOWLEDGE: FOOD COMPONENTS

1. Water

2. Vitamins and Mineral salts: Classification; description and importance; Minerals: Macroelements; Essential trace elements; Non-essential trace elements

3. Carbohydrates: Monosaccharides: structure, nomenclature, physical properties, sensory properties, chemical reactions; Oligosaccharides: structure, nomenclature, properties and reactions; Polysaccharides: classification, structure and properties

4. Proteins: Amino acids: structure and classification; Peptides: definition, physical and sensory properties; Proteins structure and conformation; Reactions and properties; Enzymes; Functions of proteins in food

5. Lipids: Classification; Fatty acids: nomenclature and classification, physical and chemical properties; Acyl glycerols: nomenclature and properties; Phospho- and glycolipids, lipoproteins and biological membranes; Nonsaponifiable Lipids: hydrocarbons, steroids, carotenoids; Fat reactions in food.

6. Food additives and contaminants

7. Analysis and discussion of scientific papers related to the chemical composition of foods

Practical component

Laboratory activities (Ex.):

1. Application of general concepts related to concentrations of solutions

2. Determination of the density of a table salt solution

3. Determination of water hardness

4. Determination of vinegars acidity

NAO

Recommended references:

– Morrison, R., Boyd, R., Química Orgânica, 13.ª edição, Lisboa, Fundação Calouste Gulbenkian, 1996

– Tomé, A., Introdução à nomenclatura dos compostos orgânicos, 1ª Edição, Lisboa, Escolar Editora, 2010.

– Belitz H.-D., Grosh W., Schieberle P., Food Chemistry. 4th Edition, Springer-Verlag 2009.

Other references:

– Damodaran, S., Parkin, K.L. (Eds.)., Fennema’s Food Chemistry. CRC Press, 2008.

– Vaclavik V.A., Christian, E.W., Essentials of Food Science. New York: Springer, 2014. (e-book)