The objectives of de subject Food Chemistry and Biochemistry are the study of the composition and properties of foods (raw materials and finished products), of the chemical changes that occur in them, whether they are spontaneous or induced, as well as the most suitable conditions to preserve and deliver food to the consumer with the highest quality and safety.
The theoretical classes program consists of topics that study the main constituents of food, grouped by chemical families (water, amino acids and peptides, proteins, lipids, additives, etc.), placing special emphasis on those reactions in which each of them participate and simple mixtures thereof, as well as the physical-chemical properties that their presence brings to foods (functional properties).
