Food Chemistry

The course covers the learning of the full structure, chemical and physicochemical properties of carbohydrates, proteins and lipids.

Objectives

1. Understand the chemical reactions that take place during processing, storage and cooking of food. 2. To choose means and / or conditions to prevent unwanted or develop the desired changes that occur in food. 3. Apply appropriate analytical methods for food identification (fraud) or their quality.

Prerequisites

No prerequisites.

Syllabus

• Structure and physico-chemical properties of carbohydrates, detect and distinguish their carmelization, food browning reactions, important carbohydrate foods. • Structure and chemical properties of lipids, stable fats, receipt and analysis of lipids from plant and animal tissues, their role in the diet • Structure of amino acids, peptides, proteins, functional and chemical properties of proteins, reaction Maillard (individual reactions, control and inhibition), the role of proteins in the human diet. • Vitamins. Chemical structure, nomenclature and sources, effects processing. • Food additives. Novel foods and food substitutes. • Chemical changes that occur during processing, storage and cooking of food. • Adverse food substances, dioxins, enzymatic browning, control of enzymatic browning. • Odor-taste, flavor types, aftertaste, modify flavor, odor and chemical structure determination of taste odor.