Study Programmes

Food Biochemistry3

Bioquímica dos Alimentos

Curse code:9554219

Tânia Gonçalves Albuquerque

Learning outcomes of the curricular unit:

The present curricular unit main goal is to extend the knowledge developed in Biochemistry curricular unit and relate the structure, composition and metabolism of food components as well as their functional properties and the processes involved in ripening and processing.

The student should be able to:

  • Distinguish the main macromolecules present in food and drinks.
  • Know the proprieties and the role of the several food constituents.
  • Recognize the main active components with and without nutritional effect within several food groups.
  • Understand the changes in foods during processing and preserving.
Syllabus:

Lectures:

  1. INTRODUCTION
    The importance and context of food biochemistry.
    The dynamic structure of organisms.
    General aspects about food composition: the main macromolecules present in life beings.
  2. BIOCHEMISTRY ASPECTS IN THE MAIN FOOD GROUPS
    Composition, properties, nutritive value, physiological and metabolic roles of their constituents.
  3. BIOCHEMICAL CHANGES IN FOOD PRODUCTION AND PRESERVATION
    Brewing. Enzymatic and non-enzymatic reactions.
    Fermentation in food production.
    Lipid oxidation.
    Biochemical transformations in fruits and vegetables after harvesting.
Lab practical classes:
 
Determination of vitamin C content in fruits.
Determination of lycopene content of tomato and tomato based products.
Determination of p-anisidine in nuts.
Determination of acidity index in vegetable oils.
 
Suggested Bibliography:
  • Eskin M & Shaidi F (2013) Biochemistry of Foods, 3rd ed., Academic Press. ISBN 978-0122423529
  • Simpson B (2012) Food Biochemistry and Food Processing, 2nd ed., Wiley Blackwell. ISBN 978-0813808741
  • Koblitz M (2008) Bioquímica de Alimentos: Teoria e prática, Guanabara. ISBN 978-8527713849
 

Additional Info

  • Institution/School: Institution/School

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