Academic Year/course:
2023/24
441 - Degree in Human Nutrition and Dietetics
29210 - Food: Biochemistry and Technology
Syllabus Information
Academic year:
2023/24
Subject:
29210 - Food: Biochemistry and Technology
Faculty / School:
229 - Facultad de Ciencias de la Salud y del Deporte
Degree:
441 - Degree in Human Nutrition and Dietetics
ECTS:
9.0
Year:
2
Semester:
Annual
Subject type:
Compulsory
Module:
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1. General information
The aim of the subject “Biochemistry and Food Technology” is that the students acquire, from an applied and coordinated perspective, the biochemical bases of food and learn about the modifications they undergo during their elaboration, transformation and preservation.
These approaches and objectives are aligned with the following Sustainable Development Goals (SDGs) of the United Nations Agenda 2030 (https://www.un.org/sustainabledevelopment/es/), in such a way that the acquisition of the learning results of the subject provides training and competence to contribute to some extent to their achievement: Goal 3 (Health and well-being) and Goal 12 (Responsible production and consumption).
2. Learning results
The student, in order to pass this subject, must demonstrate the following results:
Knows the components of food, their structure and their chemical and technological properties.
Is able to identify and analyse the properties of technological interest of food components.
Identifies the biochemical, microbiological and enzymatic mechanisms that determine the alteration and/or transformation of foods.
Knows and critically assesses food preservation strategies and their impact on quality.
Is able to evaluate the modifications that foodstuffs undergo as a consequence of the elaboration, transformation and preservation processes.
Is able to describe the fundamentals of the basic processes of elaboration, transformation and preservation of the main types of food.
3. Syllabus
Module 1. Introduction: Food properties and quality
Module 2. Food biochemistry: Water. Carbohydrates. Proteins. Lipids. Enzymes. Pigments. Vitamins and minerals. Flavour. Integration.
Module 3. Food preservation and transformation processes. Processing principles. Heat treatments.
Conservation by lowering the temperature. Control of water activity. PH reduction and fermentation. Conservation chemistry. Packaging. Controlled atmospheres. Emerging and combined technologies.
Module 4. Specific technologies. Milk and dairy technology. Meat and meat by products technology. Fish technology. Egg product technology. Technology of products of plant origin. Cereal and by-product technology.
4. Academic activities
Participative theoretical classes (60 classroom hours). The basic theoretical contents of the subject are presented.
Face-to-face practical classes (5 classroom hours). They will take place in the assigned classroom. The students, working in groups or individually, will solve questions related to the subject syllabus
Practical laboratory classes (19 face-to-face hours).
Visits (6 face-to-face hours)
Completion of an autonomous practical work (36 non-face-to-face hours).
Personal study and work (93 non-face-to-face hours)
Assessment tests (6 face-to-face hours)
5. Assessment system
A) CONTINUOUS EVALUATION
To qualify for this system, students must attend 80% of the practical sessions and hand in all the proposed reports and assignments on time.
Items to be evaluated:
- Questionnaires on theory. 2 midterm exams consisting of essay and multiple-choice questions. It represents 60% of the final grade . Minimum grade of 5 out of 10 in each exam.
- Evaluation of practices. Submission of practices reports/questionnaires. It represents 15% of the final grade. Minimum grade 5 out of 10.
- Individual integration work. 15% of the final grade. Minimum grade 5 out of 10.
- Visit reports. Delivery of reports of the visit/s. 10% of the final grade. Minimum grade 5 out of 10.
2. GLOBAL EVALUATION SYSTEM
Intended for those students who do not follow the continuous evaluation system and those who have not passed any of the continuous evaluation tests
- Theoretical exam: it will consist of essay and multiple-choice questions. It represents 80% of the final grade. Minimum grade 5 out of 10.
- Practical exam: short questions on the practices. It represents 10% of the final grade. Minimum grade 5 out of 10.
- Test of integration of concepts on the processing of a food. It represents 10% of the final grade. Minimum grade 5 out of 10.