Universidad Pública de Navarra - Nafarroako Univertsitate Publikoa
Public University of Navarre
| Course code: 502201 | Subject title: FOOD CHEMISTRY | ||||
| Credits: 6 | Type of subject: Basic | Year: 1 | Period: 2º S | ||
| Department: Applied Chemistry | |||||
| Lecturers: | |||||
| CORNEJO IBERGALLARTU, ALFONSO [Mentoring ] | |||||
Contents
The main target of this subject is knowing the Chemistry of the main components of food: structure, properties and reactivity. Within this subject, the knowledge of the chemical composition of food is set, given that it determines its chemical properties. Similarly, the
chemical modifications that are undergone in food upon elaboration and storage as well as the presence of toxic compounds will be studied. Finally, the addition of additives that allows further control of the composition, storage or aspect of the food will be envisaged.
General proficiencies
Basic, general and multidisciplinary competences
CB2 Applying the acquired knowledge to their work. Developing and defending arguments; Solving problems in their knowledge area.
CB3 Abilities to gather and explain relevant data to make judgments that include reasoning about social and ethical issues.
CG1 Abilities to develop activities in the food industry as well as in innovation, assuming social, ethical and sustainable engagement.
CT5 Abilities to self-learning. Ability to select the most accurate information sources and applying the acquired knowledge.
CT6 Ability to solve conflicts and decision making.
Specific proficiencies
CE1. Knowing the bases of Basic Sciences (mathematics, chemistry, biology, physics) that make possible to resolve technical problems in the Food Technology area.
Methodology
|
Metodología -Actividad |
Horas Presenciales |
Horas no presenciales |
|
A-1 Participative and expositive classes |
45 |
|
|
A-2 Practices |
15 |
5 |
|
A-3 Debate, tutorials |
|
5 |
|
A-4 Reports elaboration |
|
5 |
|
A-5 Bibliography reading |
|
17 |
|
A-6 Self study |
|
50 |
|
A-7 Examination and evaluation tests |
5 |
|
|
A-8 Individual office hours |
3 |
|
|
... |
|
|
|
Total |
68 |
82 |
Evaluation
|
Aspecto |
Criterios |
Instrumento |
Peso |
|
Participation |
Attendance to classes |
Teacher Registry |
5% |
|
Knowledge of the basic concepts of the subject |
Acquisition of objectives related with theoretical concepts and problems solution |
Final exam that gathers all the explain concepts |
75% |
|
Experimental application of the concepts |
Achievement of the objectives in the laboratory practices |
Tests and reports about the experimental work |
15% |
|
Elaboration of group reports |
Identifying and understanding of the key concepts |
Work group. Coordinated and homogeneous work exposition |
5% |
Final exam will be the only qualification that can be recovered in the extraordinary call.
Agenda
1. Introduction to food chemistry. History. Methodology for the study of food chemistry
2. Water in food. Physical properties of water. The water molecule and its interaction with other food components. Retention of water. Activity of water. Mesure of water activity and content.
3. Carbohydrates. Concept. Monosaccharides. Sugars-alcohols. Sugars-acids. Monosaccharides isomerization. Monosaccharides reactivity. Oxidation, non-enzymatic brownishing, caramelization reaction, acrylamide formation. Oligosaccharides. Maltose,
lactose, sucrose, cyclodextrins. Polysaccharides. Chemical structure and properties. Starch, modified starchs. Cellulose, alginates, pectines, guar gums, arabic gums, diet fibers.
4. Lipids. Introductions. Major components in lipids. Fatty acids, chemical structure. Essential fatty acids. Unsaturated fatty acids reactivity. Lipolythic and oxidative staling. Antioxidants, BHA and BHT. Natural antioxidants. Chemical mechanism of antioxidants.
5. Aminoacids, peptids and proteins. Aminoacids, chemical structure, acid-base properties, optical properties. Peptidic bonds. Structural hierarchy of proteins. Intermolecular and intramolecular stabilizing interactions. Protein denaturalization. Functional properties of proteins. Essential aminoacids and protein quality. Analysis of proteins in food.
6. Vitamins. Stability. Liposoluble vitamins: vitamins A, D, E and K. Chemical structure and properties. Hydrosoluble vitamins: Ascorbic acid, vitamin B. Chemical structure and reactivity.
7. Minerals. Main principles in mineral chemistry. Mineral composition in food. Variables affecting the mineral compositions in plants. Variables influencing the mineral composition in animal foods. Chemical and functional properties of minerals in food.
8. Additives for food. Definition and classification. Justifications to the use of additives. Nutritional additives. Conservation additives. Colorants. Antioxidants. pH regulators. Sweeteners. Flavor strengtheners.
9. Toxins in food. Groups of toxins in food. Endogen vegetal toxins. Endogen animal toxins. Micotoxins. Bacterial toxins. Allergens. Agricultural toxic wastes. Metal toxic wastes. Toxins generated upon food treatments. Residues from the package. Environmental contaminating amines.
10. Food components reactivity. Chemical modifications on food components. Carbohydrates reactivity. Lipids reactivity, hydrolysis, hydrogenation, saponification, isomerization. Chemical interactions between food components. The chemical properties and reactivity of all the substances according to their chemical structure will be explained in all the subjects.
Bibliography
Access the bibliography that your professor has requested from the Library.
- Food Chemistry. H. D. Belitz, W. Grosch, P. Schieberle. 2004, Springer, ISBN: 3-540-40817-7
- Fennema's Food Chemistry, Fourth Edition. S. Damodaran, K. L. Parkin, O. R. Fennema. CRC Press, 2007. ISBN 9780849392726
- Mechanism and Theory in Food Chemistry. Dominic W. S. Wong. AVI. 1995. ISBN-10: 0442207530
- Foundations of Food Science. J. Hawthon. W.H.Freeman & Co Ltd. 1981. ISBN-10: 0716712962
- Essentials of Food Science. V. A. Vaclavik. Editorial Springer, 2008
- Food Science. N. N. Potter, J. H. Hotchkiss. Springer 1998. ISBN 0-412-06451-0