Overall objectives:

1 - Understand the nature and properties of the constituent principles of food and raw materials, and how they are processed and interact from the moment they are harvested until their consumption. It is intended to address: Water activity and its influence on the mechanisms and kinetics of chemical, enzymatic and microbial reactions associated with food spoilage.
2 - Chemistry and biochemistry of carbohydrates, lipids and dietary proteins.
3 - Chemistry of pigments, phenolic compounds, vitamins and taste and modifications associated with processing.
4 - Fruit and vegetable chemistry and biochemistry.
5 - Chemistry and biochemistry of meat and fish.
6 - Fundamental knowledge of the mechanisms and properties transmitted by food chemistry and biochemistry and their influence on the transformation of various food raw materials (fruits, vegetables, meat and seeds) into processed or fresh foods

Syllabus:

1 - Water in food. Functions and occurrence. Water activity.
2 - Amino acids. Properties, functions and occurrence in foods.
3 - Plant proteins and animal proteins. Enzymes and use of enzymes in the food industry.
4 - Properties of carbohydrates. Functions and occurrence. Changes that occur during processing. Non-enzymatic browning reactions. Maillard reactions.
5 - Fats and other lipids. Lipid properties. Functions and occurrence. Edible fats and oils. Changes in composition and its consequences.
6 - Food additives, flavor and aroma in foods.
7 - Food safety and food quality control. Major degradation reactions and changes.
8 - Functional foods. Vitamins and minerals.
9 - Flavor and aroma: Importance, compounds contributing to flavor and aroma, control in processed foods, interactions with other constituents.

Literature/Sources:

Grosch, W. P. Schieberle, P, , 2004 , Food Chemistry , Springer
Hui , YH. , 2006 , Food Biochemistry and Food Processing , Blackwell

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
Theoretical classes are used for the contextual exposition of the major topics stated in the program. The syllabus contents are exposed and illustrated with examples, and whenever appropriate, the discussion with students of the subjects under study and problem solving will be privileged. The UC works in discrete assessment, subdivided into two written tests, during the academic period with a weight of 50% each and the exams of normal and appeal. The exams consist of two parts, namely a part of development questions that test the ability to understand the molecular mechanisms mentioned above and a part of multiple choice questions that test specific knowledge of syllabus. Passing the course requires a grade ≥9.5 points in each of the written tests to be performed. Students may choose to be assessed by Final Exam and also have access to an Appeal / Improvement season.