Información del Plan Docente

4.1. Methodological overview

Foood Chemistry and Biochemistry had a  60 hours charge of which 55 correspond to lectures. In addition to theoretical teaching two activities are planned. A practice to develop within the expected time for this subject (the rest of practical learning will be done seamlessly with the subjects of Analysis Food Chemistry and Physical and Sensory Food Analysis) consists of the olfactory examination of different aromatic substances, in order to appreciate the characteristic odors described in lectures, differentiate different types of aromas and appreciate the qualities of differential nominally similar aromas. Two food processing industries are also visited.

They students will see in practice development of processes and the influence of chemical and biochemical aspects in them. The visits will be coordinated with teachers of other subjects that also perform, to avoid duplication and improve utilization. With one small exception, the practical work of this subject will be coordinated with the subjects of Food Chemical Analysis and Physical and Sensory Food Analysis, so that materials whose preparation would be subject to practical biochemistry (eg, obtaining different polysaccharide gels) are to be used to make the practices of physical analysis, and evaluation of the effect of conditions means on the Maillard reaction or reactions lipid oxidation (biochemistry) are the subject of chemical analysis practices.

Learning activities planned (program included) The program that the student is offered to help you achieve the expected results includes the following activities.

4.2. Learning tasks

The course includes the following learning tasks: 

• Lecture
• Discussion and analysis of actual cases
• Visits to industries

4.3. Syllabus

The course will address the following topics: 

• Section I: Introduction
  • TOPIC 1: INTRODUCTION TO FOOD BIOCHEMISTRY
  • TOPIC 2: THE WATER IN FOOD
• Section II: Enzymes in food
  • TOPIC 3: ENDOGENOUS ENZYMES IN FOOD
  • TOPIC 4: USE OF ENZYMES ALlMENTARIA INDUSTRY
• Section III: Carbohydrates
  • TOPIC 5: MONOSACCHARIDES, OLIGOSACCHARIDES AND THEIR DERIVATIVES
  • TOPIC 6: STARCH AND ITS DERIVATIVES
  • TOPIC 7: INDIGESTIBLE POLlSACCHARIDS IN FOOD: CELLULOSE  AND PECTINS
  • TOPIC 8: INDIGESTIBLE POLlSACCHARIDS FROM OTHER SOURCES
  • TOPIC 9: MODIFICATION AND ALTERATIONS OF CARBOHYDRATES
• Section IV: Lipids
  • TOPIC 10: CLASSIFICATION AND PHYSICO-CHEMICAL PROPERTIES OF LIPIDS
  • TOPIC 11: PHYSICAL PROPERTIES OF LIPID: CRYSTALLIZATION AND MELTING
  • TOPIC 12: LIPID ALTERATION
  • TOPIC 13: CHEMISTRY OF INDUSTRIAL PROCESSING OF FATS
• Section V: Proteins
  • TOPIC 14: STRUCTURE AND PHYSICAL AND CHEMICAL PROPERTIES OF PROTEINS
  • TOPIC 15: ALTERATIONS AND MODIFICATIONS OF PROTEIN: DESNATURALlZACIÓN
  • TOPIC 16: OTHER ALTERATIONS AND MODIFICATIONS OF PROTEIN
  • TOPIC 17: FUNCTIONAL PROPERTIES OF FOOD PROTEINS
  • TOPIC 18: THE MUSCLE PROTEIN SYSTEM
  • TOPIC 19: MILK PROTEINS
  • TOPIC 20: EGG PROTEINS
  • TOPIC 21: VEGETABLE PROTEINS
• Section VI: Vitamins and minerals
  • TOPIC 22: VITAMINS IN FOOD
  • TOPIC 23: MINERALS IN FOOD
• Section VII: Other constituents of food
  • TOPIC 24: NATURAL PIGMENTS IN FOOD
  • TOPIC 25: ENZYMATIC BROWNING
  • TOPIC 26: GENETICALLY MODIFIED FOODS
  • TOPIC 27: FOOD COMPONENTS OF FLAVOR AND AROMA
  • TOPIC 28: FOOD ADDITIVES
  • TOPIC 29: BIOACTIVE SUBSTANCES IN FOOD

4.4. Course planning and calendar

Further information concerning the timetable, classroom, office hours, assessment dates and other details regarding this course, will be provided on the first day of class or please refer to the Facultad de Ciencias web https://veterinaria.unizar.es/academico/plan-estudios-grado-cta

4.5. Bibliography and recommended resources

BB Coultate, Tom. Food : the chemistry of its components / Tom Coultate . 6th ed. Cambridge, UK : Royal Society of Chemistry, cop. 2016

BC Fennema's food chemistry / [edited by] Srinivasan Damodaran, Kirk Parkin, and Owen R. Fennema. . - 4th ed. Boca Raton : Taylor & Francis, 2007.

BC Velisek, Jan. The chemistry of food / Jan Velisek. . Chichester : John Wiley & Sons, 2014.