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Food Biochemical Analyses

Code:

QAA04

Sigla:

ABA

Áreas Científicas
Classificação	Área Científica
CNAEF	Chemical process technology

Ocorrência: 2021/2022 - 1S

Ativa?	Yes
Unidade Responsável:	Departamento de Sistemas e Informática
Curso/CE Responsável:	Professional Technical Higher Education Courses in Environment and Safety Management

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
QAA	24	Plano_estudos_2018_19	1	-	6	45	162

Língua de trabalho

Portuguese

Objetivos

To make known the main classes of molecules, their characteristics and properties with the purpose of demonstrating their interest and applicability in the food area.

Resultados de aprendizagem e competências

The UC has a laboratory component that allows, in accordance with the objectives:
-the operationalization of the concepts taught;
- the development of the scientific and experimental spirit and the capacity for organization and analysis of information;
-the learning of laboratory and analytical procedures and techniques;
-the acquisition of know-how skills and teamwork.

Modo de trabalho

Presencial

Programa

1. Families of organic compounds (structure and nomenclature). Most common functional groups in biomolecules.
2. Carbohydrates. Monosaccharides, oligosaccharides and polysaccharides. Structural characteristics, properties and occurrence. Starch: a phenomenon of gelatinization and retrogradation. The pectins. Cellulose. Dietary fibers. Changes occurring during the processing of carbohydrates, darkening reactions (Maillard reaction, Strecker degradation, caramelization). Detection of carbohydrates.
3. Lipids. Structure, functions and occurrence in food. Saturated and unsaturated lipids. ω3, ω6, ω9 families. Examples. Lipid chemical reactions and rancidity. Methods of determination of lipids.
4. Proteins: amino acids, peptides and proteins. Plant and animal. Structure and chemical properties. Denaturation. Maillard reaction. Functional properties of proteins. Alterations of amino acids, peptides and proteins and their consequences. Methods of protein determination. Enzymes and use of enzymes in the food industry: classes of enzymes; industrial enzymes, immobilized enzymes.
5. Micronutrients: Vitamins: functions and occurrence. Water soluble and liposoluble vitamins. Stability and degradation of vitamins. Mineral salts: functions and occurrence in food.
6. Food stained components. Natural pigments. Properties, functions and occurrence. Main degradation reactions.
7. Food additives: legislation and main classes (colorants, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, sweeteners, flavor activators).
8. Notion of toxic, introduction to food toxicology. Natural toxic substances. Anti-nutritional factors. Endogenous toxins. Pesticides and growth promoters, risks to public health. Endogenous toxins. Pesticides and growth promoters, risks to public health.

Bibliografia Obrigatória

Araújo, J. M.A.; Química de Alimentos. Teoria e Prática. 5ª ed., 2011
Belitz, H.D., Grosch, W., P. Schieberle; Food Chemistry. 4th Ed., Berlin: Springer Verlag., 2009
Ribeiro, E.P., Seravalli, E.A.G.; Química de Alimentos, Editora Blucher, São Paulo, 2007
Weaver, C.; The Food Chemistry Laboratory, Ed. Acribia, 1996

Métodos de ensino e atividades de aprendizagem

Presentations ppt of the theoretical
Practical contents
Promotion of seminars by the students
Worksheets and Protocols of the laboratory works.

Tipo de avaliação

Distributed evaluation without final exam

Componentes de Avaliação

Designation	Peso (%)
Apresentação/discussão de um trabalho científico	20,00
Trabalho escrito	50,00
Trabalho laboratorial	30,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Apresentação/discussão de um trabalho científico	20,00
Trabalho escrito	50,00
Trabalho laboratorial	30,00
Total:	100,00

Obtenção de frequência

The student must have 7%% attendance in TP classes

The student cannot miss more than 1 laboratory

Fórmula de cálculo da classificação final

Nota final = 0,5*T + 0,2*S + 0,3*Lab

Provas e trabalhos especiais

TP
- Written work on Glycosides, Proteins, Lipids
- Oral presentation of one of the works

Laboratory
- Report: Glycosides, Proteins, Lipids and Vit C 


Student Worker students (with TE status recognized) who do not attend laboratory classes (or lack more than 1 laboratory work), will perform in the final exam, a specific group specifically related to the laboratory component of the CU. The approval to UC implies a positive classification in this specific group (regardless of the classification obtained in the other groups of the exam). This group will have a weight of 30% in the overall price of the exam.
TE students who choose to perform continuous assessment (tests) and who do not attend laboratory classes (or lack more than 1 laboratory work), should also make this specific group on the laboratory component of the UC, on the date of the exam Normal. The approval to the CU implies a positive classification in this specific group (regardless of the classification obtained in the tests). This group will have a weight of 30% in the overall price of the exam.