II: WATER |
Topic 2: Water's importance in Food Chemistry. Phases of water. The role of water as a solvent in food systems. The concept of water activity. Sorption isotherms.
Topic 3: Water and the deterioration of food. Labuza stability diagram. Interest for the food industry. |
IV: LIPIDS |
Topic 7: Lipids in food. Most important lipids in foods: triglycerides, phospholipids, terpenes and steroids
Topic 8: Lipid binding Description and prevention.
Topic 9: Modification of fats and oils. Hydrogenation and Interesterification. |
V: AMINOACIDS, PEPTIDES AND PROTEINS |
Topic 10: Amino acids, peptides and proteins in food: general and structural aspects. Protein denaturation and effects on food systems.
Topic 11: Chemical modifications of proteins in food processing.
Topic 12: Functional properties of amino acids, peptides and proteins |
VI: EMULSIONS AND FOAMS |
Topic 13. Colloidal systems: stabilizers and thickeners, surfactants, emulsions and food foams |
VIII: VITAMINS AND PIGMENTS |
Topic 16. Main vitamins: solubility and stability against technological treatments. Color in food: color and chemical structure, main food pigments, stability against technological treatments |
X: PRACTICAL COURSE (LABORATORY) |
1: Water activity determination in different food systems
2: Carbohydrate reactivity: Maillard reaction and caramelization
3: Separation and gelification of food proteins
4: Enzymatic browning. Kinetics of plyphenoloxidases
5:Lipid oxidation in food systems |