On completion of this curricular unit students should be able to:
Demonstrate knowledge of the main chemical compounds present in foods as well as some of its chemical characteristics;
Demonstrate knowledge of the major biochemical changes in foods;
Assess the nature of the food - considering the composition, structure and properties of foods, fresh and processed, and its components – with the objective to understand and clarify the food modifications during processing and storage.
1. Food Chemistry: Concepts of organic chemistry; Hydrocarbons; Lipids, Proteins; Colourings; Flavourings; Vitamins; Preservatives; Water.
2. Biochemistry of raw foods: Meat and Fish; Fruits and Vegetables; Cereals; Milk.
3. Biochemistry of processed foods: Cereals processing; Brewing; Bakery, Dairy, Browning reactions.
Eskin, N.A.M., Biochemistry of Foods 2nd Ed. Academic Press, 1990.
Fennema, O. R., Food Chemistry, 3rd Ed. Marcel Dekker. New York, 1996.
Simpson, B.K. (Ed.) Food Biochemistry and Food Processing Blackwell Publishing Lda, 2012.
Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and
final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.