Curricular Unit:			Code:
Food Biochemistry			845BQAL
Year:	Level:	Course:	Credits:
2	Undergraduate	Nutrition Sciences	3 ects
Learning Period:		Language of Instruction:	Total Hours:
		Portuguese/English	39
Learning Outcomes of the Curricular Unit:
- To describe the chemical and biochemical properties of major food constituents and demonstrate an understanding of their functionality; - To identify biochemical changes that occur in raw foods and that affect the food quality; - To assess the impact of foods on the human body; - To know analytical methodologies in the field of food biochemistry; - To develop research and communication skills of scientific information.
Syllabus:
1. Introduction to food biochemistry 2. Water and its relation to food 3. chemical composition and biochemical changes in raw foods 3.1. Cereals 3.2. Pulses 3.3. Fruit and vegetables 3.4. Milk 3.5. Meat and fish 3.6. Eggs 4. Food deterioration: enzimatic browning, lipid oxidation; off-flavours milk 5. Antioxidants 6. Naturally occuring flavor compounds in foods
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The study of the composition of foods and biochemical changes that affect their quality is of great importance in the context of the Nutritional Sciences. The program of this course first includes a general introduction to the subject, followed by the detailed study of the composition and biochemical reactions that occur in raw foods. A practical component of this course aims to practice analytical methodologies in the field of food biochemistry, and to develop research and communication skills of scientific information.
Teaching Methodologies (Including Evaluation):
The pedagogical methodology includes theoretical sessions with oral presentation of the contents; and laboratory classes for the acquisition and development of analytical skills. Students are encouraged to participate in both classes. The pedagogical materials are available in the e-learning platform of the University Fernando Pessoa. The evaluation is continuous during the course and encompasses two parts: 1)theoretical: individual written test (50 %); 2) practical: individual written test (25%) + 5 lab reports in groups(25%). For approval, the student should get a minimum average grade of 9,5 (out of 20) in each part. If the minimum score is not reached, the student will have to perform an examination with a weighting of 100 % of the final grade.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The theoretical lectures allow the deepening of knowledge with active student participation. Laboratory classes allow the acquisition and development of lab skills within the food biochemistry. These classes include analysis and discussion of relevant scientific articles in order to develop critical skills and the understanding of some techniques. The continuous assessment method encourages a constant contact of the student with the course contents, allowing the teacher a more rigorous assessment of the acquisition of the set objectives
Reading:
1. Eskin M, Shahidi F. Biochemistry of foods. 3rd ed. Academic Press. 2013 2. Simpson, B. K.; Food Biochemistry and Food Processing; John Wiley & Sons. Inc.; 2th Edition; Iowa, USA. 2012. 3. Hui, Y. H.; Food Biochemistry and Food Processing; John Wiley & Sons. Inc.; Iowa, USA. 2012. ISBN 9780470276341 4. Belitz HD, Grosch W, Schieberle P. Food Chemistry. 4th ed, Springer-Verlag, Berlin, 2009. 5. 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