Food Chemistry

Other teachers

• Carles Sanchez Serrat
• Anna Buisan Farre

Objectives

The Food Chemistry subject is part of the Food Sciences subject, included within the Food Sciences, Food Hygiene and Safety and Quality Management module, corresponding to the compulsory training of the degree in Human Nutrition and Dietetics.

The general objectives of this subject are:

• Understand what foods are and how they work at the molecular level.
• Understand and predict the behavior and characteristics of foods.

Learning outcomes

• LO1. Correctly applies the fundamental concepts of chemistry to the study of food.
• LO2. Analyze the main components of foods.
• LO3. Identify the modifications that foods undergo as a consequence of the main technological processes.
• LO4. Knows the chemical composition, physicochemical properties, nutritional value, bioavailability and organoleptic characteristics of foods and food products and ingredients.
• LO5. Interprets the modifications that foods and food products and ingredients undergo as a consequence of technological and culinary processes.
• LO6. Acquires and demonstrates advanced knowledge of theoretical and practical aspects and work methodology in the field of human nutrition and dietetics.
• LO7. Identifies their own training needs and knows how to organize their own learning with a high degree of autonomy in all types of situations (structured or not).

Competencies

Specific skills

• Apply basic knowledge of anatomy, physiology, chemistry, biochemistry, biology, anthropology and psychology to human nutrition and dietetics.
• Identify, classify and use foodstuffs through knowledge of their chemical composition, physical and chemical properties, organoleptic properties, nutritional value and bioavailability of nutrients.

Basic skills

• Students have developed the learning skills necessary to undertake further studies with a high degree of independent learning.

Core skills

• Become the protagonist of one's own learning process in order to achieve personal and professional growth and acquire all-round training for living and learning in a context of respect for linguistic, social, cultural, gender and economic diversity.

Content

Theoretical contents

0. Introduction to food chemistry
1. Basic chemistry (previous concepts)
2. Colloids: classification, stability, sols, gels, foams and emulsions
3. Water
4. Carbohydrates
5. Lipids
6. Proteins and enzymes
7. Chemical changes during food processing and storage
8. Vitamins and minerals
9. Fermentation and fermented foods
10. Sensory properties of foods
11. Food alterations and preservation
12. Food additives

Practical contents

Practical sessions in the laboratory

1. Food darkening practice (caramelization, Maillard reaction and enzymatic darkening)
2. Practice of studying the sweetening power of different substances and additives
3. Practice of gelation in the kitchen
4. Practice of coagulation of lactic proteins using different protocols

Evaluation

According to the Academic Regulations for undergraduate studies at UVic-UCC, there is only one official call for applications that provides for two different evaluation periods:

• Ordinary period, which takes place as part of the training process and during the school period.
• Complementary evaluation period, in which the student can be evaluated again for the tasks, activities or tests that he or she did not pass satisfactorily within the framework of the first period.

Ordinary period

Continuous evaluation of the activities carried out by the student is carried out through:

• Written theory test
  • Partial 1: 20% of the final grade; retrievable activity
  • Partial 2: 30% of the final grade; retrievable activity
• Internships: 25% of the final grade; non-returnable activity; mandatory attendance
• Group activities
  • Activity 1: 15% of the final grade; non-returnable activity
  • Activity 2: 10% of the final grade; non-retrievable activity

The final grade for the subject is the result of the weighting of the grades obtained in each of the parts. The subject is passed if a grade of ≥5 is obtained. (In the event that there are exams, the average grade of the exams must be higher than 5 and that no exam has a grade lower than 4.5. Likewise, in order to make a weighted average, the retrievable activities must have a minimum grade of 5.)

Complementary evaluation period

Students who do not pass some of the activities considered retakeable may make them up during this period, provided that the total number of parts of the subject not passed does not represent 50% of the final grade.

The final grade for this period is calculated by taking the weighted average of the grades obtained in each part, using the last grade obtained in the ordinary and complementary evaluation. The subject is passed if a grade of ≥5 is obtained, provided that the grade for partial exams 1 and 2 is equal to or greater than 4.5.

Important

Plagiarism or copying someone else's work is penalized in all universities and, according to the UVic-UCC coexistence rules, constitute serious or very serious faults. Therefore, during the course of this subject, plagiarism or the improper appropriation of texts or ideas from other people (see What is considered plagiarism?) and the improper or undeclared use of artificial intelligence in an activity automatically result in suspension or other disciplinary measures.

To cite texts and materials appropriately, you must consult the academic citation guidelines and guidelines available on the UVic Library website.

Methodology

The subject is organized through:

• Masterclass sessions with the whole class
• Guided group work sessions
• Group activities/work (activity 1 and activity 2)
• Practices in the laboratory (obligatory)

It is essential to wear a gown and protective glasses.

Bibliography

Key references

• Belitz, H. D.; Grosch, W. (1998). Química de los alimentos (4 ed.). Acribia.
• Chang, R.; Goldsby, K. A. (2013). Quìmica (11 ed.). McGraw-Hill.
• Petrucci, R.H.; Harwood, W.S.; Herring, F.J. (2011). Quìmica General: Principios y aplicaciones modernas (8 ed.). Prentice Hall.
• Reboiras, M. D. (2006). Quìmica: La ciència bàsica (4 ed.). Thomson Editores.