Food Chemestry and Molecular Gastronomy

N/A

Classes take place in a conventional classroom, equipped with a data projector, sound equipment and whiteboard. The PL classes are taught in a chemistry laboratory, equipped with a data projector and the respective analysis instruments and other current material. During the teaching of the syllabus, consistent with the learning objectives, knowledge, skills and competences, students are encouraged to question, even during the most expository period (M1). Using the interrogative method (M2) students are led to carry out text studies through bibliographic research (M3), consulting references in the area of food science, in order to obtain the answers to the questions presented.
The periodic evaluation (1) will be the (weighted) sum of the following components:
(i) Two individual written tests – 50% (non-eliminatory, with the same weighting
(ii) Portfolio – 25% (5 x 5%)
(iii) Group Work “A Química d’… – 25%.
2. Written Exam, 100%. Official rules are applied.

The student should:
• Know the relationships of the history of food chemistry with other sciences and their protagonists in society.
• Describe the ways in which water occurs in food and how its presence influences the quality of food.
• Understand the chemical reactions of carbohydrates, proteins and lipids and their implications for food quality.
• Understand the biological functionality and occurrence of minerals and vitamins in foods.
• Know the functions and practical applications of food additives, the concept, categories and respective European regulations, in the global context, to obtain healthy and safe foods
• Integrate the knowledge acquired in this curricular unit to apply to molecular gastronomy

Chapter zero – Introduction to [Food] Chemistry
Chapter one – Water in food systems
Chapter two – Carbohydrates in food systems
Chapter three – Proteins in food systems
Chapter four – Lipids in food systems
Chapter five – Micronutrients in Food Systems
Chapter six – Food additives

• - Exam - 100.0%

• - Individual and/or Group Work - 25.0%
• - Frequency - 50.0%
• - Portefolio - 25.0%

NAO

• Belitz, H-D., Grosch, W., Schieberle, P.: Food Chemistry, 4th revised and extended edition, Springer, Berlin, Heidelberg, (2009)
ISBN: 978-3-540-69933-0
Barham, P.: The science of cooking. Springer-Verlag (2000)
ISBN: 978-3-540-67466-5
•Damodaran, S., Parkin, K.,: Fennema, O. Fennema’s Food Chemistry, 5th Edition, CRC Press (2017)
ISBN: 9781315372914