Guia docente 2023_24 Facultade de Ciencias

Grado en Ciencia y Tecnología de los Alimentos

Contents

Topic	Sub-topic
I: INTRODUCTION	Topic 1: Introduction. Objectives. Skills. Methodology of the course. Brief history of Food Chemistry and Biochemistry. Bibliography.
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.
III: CARBOHYDRATES	Topic 4: Monosaccharides and oligosaccharides. Sensory properties. Chemical reactivity: caramelization and non-enzymatic browning (Maillard reactions). Topic 5: Polysaccharides Homo- and heteropolysaccharides. Chemical structure and main properties. Topic 6: Functional properties of simple sugars, oligo- and polysaccharides
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
VI: ENZYMES	Topic 14: Main enzymes in food and their effects. Hydrolases, redox enzymes and isomerases. Procedures of control of the enzymatic activity in food. Topic 15: Enzymatic browning. Substrates. Enzymes. Mechanism of reaction. Favourable and adverse effects during food processing. Prevention.
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
IX: ADDITIVES	Topic 17. Additives. Introduction. Classification.
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