2025
Food Biochemistry and Processing
Name: Food Biochemistry and Processing
Code: QUI13660M
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Biochemistry
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
1. Know, understand and valorize theoretical and experimental information related to i) chemical composition; ii) enzymes and metabolism that determine specific properties that impact on food quality and biochemical processing; iii) agronomic and livestock strategies to obtain food, maximizing environmental sustainability; iv) proteomic /food quality relationship.
2. Capacitate to obtain and interpret results applicable to the determination of proteomic and/or metabolomic profiles in response to food production, conservation and processing strategies.
3. Apply the knowledge acquired to new situations in the field of food biochemistry related to the use of concepts, laws, methods and experimental ethics.
4. Ability to design as a team, using databases, experimental strategies to broaden knowledge of food production, chemical composition and metabolism, optimizing environmental management.
2. Capacitate to obtain and interpret results applicable to the determination of proteomic and/or metabolomic profiles in response to food production, conservation and processing strategies.
3. Apply the knowledge acquired to new situations in the field of food biochemistry related to the use of concepts, laws, methods and experimental ethics.
4. Ability to design as a team, using databases, experimental strategies to broaden knowledge of food production, chemical composition and metabolism, optimizing environmental management.
Contents
1. Biochemical characterization of foods by analytical and biocatalysis techniques;
2. Red meat, poultry, fish and seafood enzymes, properties and quality impact;
3. Biochemical processing of animal/plant foods;
5. Chemical and enzymatic darkening of fruits, vegetables, cereals and derivatives;
6. Biochemistry of fermented foods;
7. Health/functional foods: probiotics, active peptides, natural pigments; antioxidants
8. Thermal and minimal food processing.
9. Food safety: protein cross-link, allergens, presence of biogenic amines and plant pesticides;
10. Agricultural and livestock strategies for sustainable food production;
11. Proteomics applied to food processing and quality;
12. Profile of structural and stock components, antioxidant and proteolytic enzymes in response to i) production strategies; ii) postmortem/postharvest conservation and iii) food processing.
2. Red meat, poultry, fish and seafood enzymes, properties and quality impact;
3. Biochemical processing of animal/plant foods;
5. Chemical and enzymatic darkening of fruits, vegetables, cereals and derivatives;
6. Biochemistry of fermented foods;
7. Health/functional foods: probiotics, active peptides, natural pigments; antioxidants
8. Thermal and minimal food processing.
9. Food safety: protein cross-link, allergens, presence of biogenic amines and plant pesticides;
10. Agricultural and livestock strategies for sustainable food production;
11. Proteomics applied to food processing and quality;
12. Profile of structural and stock components, antioxidant and proteolytic enzymes in response to i) production strategies; ii) postmortem/postharvest conservation and iii) food processing.
Teaching Methods
1. Theoretical classes - plenary lessons structured in the scientific method, where there is the presentation of subjects related to the structural and metabolic characterization of foods, articulated to generate skills in the design and understanding of strategies, as well as the application of methodologies that allow the optimization of production, processing and sustainable conservation of foods of high nutraceutical value. The acquired knowledge based on bibliographic research will allow the elaboration of a project work.
2. Practical - laboratory classes, including planning and execution of food biochemical characterization tests, obtained by different production, processing and conservation strategies, with reporting.
Regime and evaluation criteria: Project: - Monograph and discussion (60% final grade);
Reports and discussion (40% final grade).
2. Practical - laboratory classes, including planning and execution of food biochemical characterization tests, obtained by different production, processing and conservation strategies, with reporting.
Regime and evaluation criteria: Project: - Monograph and discussion (60% final grade);
Reports and discussion (40% final grade).
Certificações
