2024
Advanced Food Chemistry
Name: Advanced Food Chemistry
Code: QUI12716D
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Chemistry
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
At the end of this course the student will have acquired knowledge, skills and powers to: understand in an
advanced form the chemical structures and the chemical and biochemical processes of food, particularly
the chemical forms of the major and minor components of food and their relationship with the nutritional,
physiological, sensory and microbiological aspects.
It is intended to provide students with advanced knowledge on:
a) chemical and biochemical changes induced by food processing, distribution and storage;
b) Chemical additives, contaminants and other agrochemicals;
c) new and innovative methods (especially instrumental or rapid) for determining the nutrient and nonnutrient
compounds.
advanced form the chemical structures and the chemical and biochemical processes of food, particularly
the chemical forms of the major and minor components of food and their relationship with the nutritional,
physiological, sensory and microbiological aspects.
It is intended to provide students with advanced knowledge on:
a) chemical and biochemical changes induced by food processing, distribution and storage;
b) Chemical additives, contaminants and other agrochemicals;
c) new and innovative methods (especially instrumental or rapid) for determining the nutrient and nonnutrient
compounds.
Contents
1. Major food chemical structures. Water. Aminoacids, peptides and proteins. Enzymes. Lipids.
Carbohydrates. Aroma compounds. Vitamins and minerals.
2. Chemical and biochemical processes in food.
3. Chemical, physical and sensory properties, advances on its relation to the chemical structures and to
the chemical and biochemical processes.
4. New and innovative methods (especially instrumental or rapid) for the identification and quantification of
components in foods.
Carbohydrates. Aroma compounds. Vitamins and minerals.
2. Chemical and biochemical processes in food.
3. Chemical, physical and sensory properties, advances on its relation to the chemical structures and to
the chemical and biochemical processes.
4. New and innovative methods (especially instrumental or rapid) for the identification and quantification of
components in foods.
Teaching Methods
The teaching methodologies include sessions with an oral presentation of topics followed by its
discussion and critical analysis, along or at the end of the presentation with the proactive participation of
students. Students develop an individual work of application and analysis of case-studies, in order to
consolidate the acquired knowledge and to develop presentation capabilities, as also individual and group
reasoning.
The evaluation consists of the elaboration, presentation and discussion of an individual work.
The non-approved students carry out a final examination. The curricular unit approval requires a minimum
classification of 9 .5 values (out of 20 values).
discussion and critical analysis, along or at the end of the presentation with the proactive participation of
students. Students develop an individual work of application and analysis of case-studies, in order to
consolidate the acquired knowledge and to develop presentation capabilities, as also individual and group
reasoning.
The evaluation consists of the elaboration, presentation and discussion of an individual work.
The non-approved students carry out a final examination. The curricular unit approval requires a minimum
classification of 9 .5 values (out of 20 values).
Certificações
