Universidad Pública de Navarra - Nafarroako Univertsitate Publikoa

Module/Subject matter

Formación Básica/ Chemistry

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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.

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Descriptors

Structure, Properties, Reactivity, Food

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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.
CT6 Ability to solve conflicts and decision making.

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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.

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Learning outcomes

• R1: Assign accurate names and formulae to representative compounds
• R2: Identify functional groups in complex organic molecules
• R3: Predict the outcome and yield of chemical reactions
• R4: Understanding structure-properties relationships
• R5: Knowing the chemistry of major and minor components in food; structure, physical properties and reactivity
• R6: State hypothesis about chemical reactivity or interaction between food components and the environment
• R7: Getting the experimental skills related to Food Chemistry

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Methodology

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Languages

English

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Evaluation

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Agenda

1. Introduction to food chemistry. History. Methodology for the study of food chemistry

2. Functional groups in Organic Chemistry. Functional groups. Alkanes, alkenes, alkynes and aromatic compounds. Conformational analysis. Stereochemistry. Alkyl halides. Alcohols and amines. Ethers and epoxides. Aldehydes and ketones. Carboxylic acids and derivatives.

3. Main organic reactions in food chemistry. Nucleophilic substitution and Elimination reactions. Redox reactions in organic compounds. Carboxylic acid and derivatives reactivity.  Aldol condensation. Isomerization.

4. 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.

5. 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.

6. Lipids. Introduction. 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.

7. Aminoacids, peptids and proteins. Aminoacids, chemical structure, acid-base properties, optical properties. Peptidic bonds.

8. Vitamins. Stability. Lipophilic vitamins: vitamins A, D, E and K. Chemical structure and properties. Hydrophilic vitamins: Ascorbic acid, vitamin B. Chemical structure and reactivity.

9. 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.

10. Additives for food. Definition and classification.  Justifications to the use of additives. Nutritional additives. Conservation additives. Colorants. Antioxidants.  pH regulators. Sweeteners. Flavor strengtheners.

11. 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.

Practical sesions

 1.Synthesis of esthers
 2.Determination of lactose in commercial milk
 3.Determination of the iodine and peroxyde indexes in milk
 4. Extraction of caffeine from tea leaves
 5. Analysis of nitrates in water

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Bibliography

Access the bibliography that your professor has requested from the Library.

Basic Bibliography:

-          Organic Chemistry. Structure and Function. 2014.  K.P.C Vollhardt, N.E. Schore. ISBN-13: 978-1464151521. W. H. Freeman

-          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

Complementary Bibliography:

-          Organic Chemistry, 6^th Ed. R.T. Morrison, R.N. Boyd. Prentice Hall. ISBN-10: 0136436773 |

-          Processing and Impact on Active Components in Food. Academic Press, Elsevier. 2015, ISBN 978-0-12-404699-3

-          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

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