Food Chemistry and Biochemistry
Cod: 22035
Department: DCET
Scientific area: Chemistry and Biochemistry
Total working hours: 130
Total contact time: 21

The composition, structure and chemical & biochemical properties of food affect the sensory properties of foods and their conservation, being of paramount importance to assess the nature of the food.

Food Chemistry
Food Biochemistry

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.