Physicochemical Properties of Foods

Code:

Q4031

Acronym:

Q4031

Level:

400

Keywords
Classification	Keyword
OFICIAL	Chemistry

Instance: 2015/2016 - 1S

Active?	Yes
Responsible unit:	Department of Chemistry and Biochemistry
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	31	Official Study Plan	1	-	6	42	162

Teaching language

Portuguese

Objectives

- Extend the training of graduates in the field of food chemistry and natural products;
-Articulate the fundamental concepts of chemistry, physics, biology, biochemistry and Nutrition Sciences with practical aspects of our daily food intake and food science and technology.
-Understand the physiological phenomena, physical-chemical and biochemical transformation occurring in foodstuffs during the different stages of its preparation.
-Recognize the ability of the students to contribute strategically in R&D activities in a competitive and ever-evolving sector such as the agro-industries.

Learning outcomes and competences

The knowledge of the chemical composition of the raw materials used in food industry is an essential condition for these students that they can intervene in the food production technology. The physical properties of food, important in the point of view of their texture, flavor, color, its nutritional characteristics, chemical hazards and risks depend heavily on their chemical and microbiological composition. On the other hand, there are several physico-chemical, enzymatic and microbiological processes that are associated with the processing of these raw materials during food production and food during its aging. Therefore, it is important to have an advanced knowledge of these processes in order to be able to predict changes, prevent them if they are unwanted, or promotes them if there are part of the production process.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

-

Program

I. will focus on food quality having regard to the composition and nutritional value of food and sensory quality factors (color, aroma, taste and texture)
II. Nutritional and physico-chemical properties of the major nutrients and families of compounds present in food. Chemical reactions, enzymatic and microbiological transformation of these compounds and how they affect their nutritional and sensorial properties;
III. Several subjects:
-Polyphenols and flavor: interaction with salivary proteins (astringency) and
with receivers of bitter taste.
-ANTHOCYANINS IN THE DIET: BIOAVAILABILITY, METABOLISM AND BIOLOGICAL PROPERTIES
-Study of the behaviour of frying oils
-Edible Oils
-Chemistry of Beer
-Authenticity and quality of wine: strategies and tools
-Bioavailability of Nutrients: nutrient-nutrient Interactions
-Quality of Fish

Mandatory literature

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

Teaching methods and learning activities

Students must work in group (2 students) to do a innovative work within the programmatic content and that should give a seminary (oral presentation) to the other colleagues (15 minutes). Students will be assessed on the quality of written work and for its oral presentation (40%) and shall make a written examination (60% of the final grade.
The lectures will be accompanied by PowerPoint projection where referred to the main topics of the matter that is part of the skills that students should acquire.
This unit is expected to have several expert speakers in different areas of food science.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	60,00
Trabalho escrito	40,00
Total:	100,00

Eligibility for exams

The students must do a written work and its oral presentation.

Calculation formula of final grade

CF=0.6 x exame score + 0,4x nota written work