Curricular Unit:			Code:
Food Biochemistry			1080BQAL
Year:	Level:	Course:	Credits:
2	Undergraduate	Nutrition Sciences	3 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	39
Learning Outcomes of the Curricular Unit:
OA1. Understand the relevance of studying the chemical composition and biochemical metabolism of foods. OA2. Know the biochemical properties of the main food constituents, in the process of development, harvesting and/or slaughtering, processing and food storage. OA3. Understand the functionality and health impact of food constituents. OA4. Identify biochemical changes that occur in unprocessed foods, whether of plant or animal origin, capable of altering their sensory, rheological and nutritional characteristics. OA5. Know the food spoilage processes. OA6. Acquisition of knowledge about basic analytical methodologies in the field of food biochemistry. OA7. Develop critical thinking and communication of scientific information, through the interpretation of scientific articles.
Syllabus:
CP1. Introduction to food biochemistry. CP2. Water: properties and functions in food. CP3. Biochemical properties of food and its functionality. Biochemical changes that occur in unprocessed foods. CP3.1. Cereals and legumes: composition and functionality of their constituents. Soak. Germination. CP3.2. Fruits and vegetables: composition and functionality of its constituents. Biochemical changes that occur after harvest and during maturation. Natural flavourings. Phytochemicals. CP3.3. Milk: biochemical composition, biosynthesis of fat and milk proteins. CP3.4. Eggs: composition and biochemical changes that occur during egg aging. CP3.5. Meat and fish: properties, biochemical changes that occur in the animal's muscle after slaughter. Meat pigments. CP4. Deterioration of food: enzymatic browning, lipid oxidation, off-flavours in milk. CP5. Laboratory activities based on the theoretical program.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1. Introduction to food biochemistry. Aims to achieve OA1 CP2. Water: properties and functions in food. Aims to achieve OA2 and OA3. CP3. Biochemical properties of food and its functionality. Biochemical changes that occur in unprocessed foods. Aims to reach OA2, OA3 and OA4. CP 4. Deterioration of food: enzymatic browning; lipid oxidation; off-flavors in milk. Aims to achieve OA5. CP5. Laboratory activities involving basic analytical methodologies in food. Aims to achieve OA6. CP1, 2, 3, 4 and 5 Aim to achieve OA7.
Teaching Methodologies (Including Evaluation):
Theoretical classes M1-oral exposition of the syllabus contents. M2-availability of didactic material on the e-learning platform of Universidade Fernando Pessoa. M3-encouraging active student participation. Practical classes M4-previous availability of protocols for laboratory activities to be carried out in class. M5-exhibition on laboratory procedures to be carried out in practical classes and monitoring of students during them. M6-group discussions of scientific articles previously selected by the teacher. Evaluation Theoretical component (80%): 2 written tests (40% each). Practical component (20%): 1 written practical test (15%), participation and performance in laboratory classes (5%). To pass the course, the student must obtain a minimum weighted average grade of 9.5 (out of 20) in each of the components. For approval of the course unit the student must obtain a minimum weighted average score of 9.5 (out of 20) in each of the components.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
1. The oral exposure of the contents in the theoretical classes (M1) allows students to deepen their knowledge. Within the scope of these sessions, the contents are organized and presented to promote critical thinking and student participation (M2). These teaching methodologies associated with the availability of didactic material on the e-learning platform of the Fernando Pessoa University contribute to achieving the learning objectives OA1, OA2, OA3, OA4, and OA5. 2. Practical and laboratory classes allow the acquisition and development of laboratory skills and competences in food biochemistry. The prior availability of protocols for laboratory activities to be carried out in class (M4), the presentation of laboratory procedures to be carried out at the beginning of practical classes (M5) and monitoring of students during them, contribute to the student's understanding and development of analytical methodologies in the area of food biochemistry (OA6). Within the scope of practical classes, debates are also held in groups of scientific articles previously selected by the teacher (M6), which promote reflection and discussion of relevant topics, as well as the development of critical thinking and scientific communication skills (OA7). The continuous assessment method encourages the student's permanent contact with the contents of the course, allowing the teacher to make a more rigorous assessment of the acquisition of the defined objectives.
Reading:
1. Paula, B.M.D. Química & Bioquímica de Alimentos. 1ª Edição. Alfenas-MG, Brasil. 2021. ISBN: 978-65-86489-32-3 (e-book). 2. Eskin, M., Shahidi, F. Biochemistry of foods. 3rd ed. Academic Press. 2013. ISBN: 978-0-323-28179-9. 3. Belitz, H.D., Grosch, W., Schieberle, P. Food Chemistry. 4th ed, Springer-Verlag, Berlin, 2009. ISBN: 978-3-540-69934-7. 4. Koblitz, M.G.B. Bioquímica de Alimentos. Teoria e Aplicações Práticas. 1ª Edição. LAB Ed., Rio de Janeiro, Brasil. 2008. ISBN: 978-85-277-1384-9.
Lecturer (* Responsible):
Ana Cristina Vinha (acvinha@ufp.edu.pt)