Food Chemistry and Nutrition

Code:

Q356

Acronym:

Q356

Keywords
Classification	Keyword
OFICIAL	Chemistry

Instance: 2013/2014 - 2S

Active?	Yes
Responsible unit:	Department of Chemistry and Biochemistry
Course/CS Responsible:	Bachelor in Biochemistry

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:BQ	96	Plano de Estudos a partir de 2007	2	-	5	-

Teaching language

Portuguese

Objectives

The Food Chemistry and Nutrition is a core curricular unit for these students, and in particular for the ones who choose to have a more specialized training in this area.

The program of the discipline seeks to articulate the fundamental concepts of chemistry, physics, biology, biochemistry and nutrition sciences with practical aspects of our daily diet, and with the technological aspects of the food industry.

In general, it is intended that the students acquires a global perspective of the food industry and recognize, given its multidisciplinary training, the ability to intervene strategically in R&D activities in a competitive and constantly evolving sector such as the agro-industries.

Learning outcomes and competences

The knowledge of the chemical composition of food and of physico-chemical, enzymatic and biological processes associated to food processing, and its relationship with nutritional aspects constitute essential areas for the formation of these students. The physical properties of food, important in the point of view of their texture, flavor, color, its nutritional characteristics, chemical hazards and microbiological risks depend importantly on their chemical and microbiological composition. Ther are several physico-chemical, enzymatic and microbiological occurrences that are associated with the food processing and directly in food during its aging. The use of physical processes (e.g. temperature), chemicals and biological (microorganisms processing) are some of the ways that the food industry has in the production process and it is important to teach these students what changes/effects and mechanisms resulting from the application of these unit operations during the industrial process

Working method

Presencial

Program

Chapter I-Introduction

A. Composition and nutritional value of foods

B. Sensory characteristics of food

Chapter II – food Constituents. Mechanisms of chemical, physical and microbiological transformation.

A. Amino acids and proteins

B. Carbohydrates

B. 1. Starch

B. 2. Pectins

C. Dietary Fiber

D. Lipids

D. 1. Saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA)

D. 2. Main enzymatic and chemical transformations of oils and fats

Mandatory literature

Belitz H. D. (Hans-Dieter); Food chemistry. ISBN: 3-540-15043-9

Teaching methods and learning activities

The subject is taught in lectures with the help of slides (PowerPoint). These slides, prepared from the recommended bibliography, are made available to students in Sigarra, to allow an easier orientation of the different subjects taught.

The student must have approval in the practical classes and for this can only give 1/4 of absences and need to have at least six positive practical work reports (9.5/20 values).

 

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	70,00
Trabalho laboratorial	30,00
Total:	100,00

Eligibility for exams

The student must have approval in the practical classes and for this can only give 1/4 of absences and need to have at least six positive practical work reports (9.5/20 values).

Calculation formula of final grade

Evaluation formula: the assessment of students is based on the use of practical classes score (30% of final grade) and a written examination of 3 hours (70%). The practical component is evaluated primarily from the classification of reports of practical work, also taking into account the student's attitude in the laboratory in terms of laboratory performance. The student to be approved in the discipline should take the exam written a score of minimum 9.0/20 values.