TeSP - Qualidade Alimentar
5 ECTS; 1º Ano, 2º Semestre, 30,0 PL + 30,0 TP
Acquire the ability to identify the constituents of food, the analytical, physiological, structural-functional aspects, the nutritional quality and the organoleptic properties. To know methods of
optimizing the processing and storage of foods.
The water in the food: water, structure and properties. Physical and chemical analyzes made to water: alkalinity, free carbon dioxide, conductivity, nitrates, lead and oxidizability to permanganate.
Inorganic components of food: Food requirements of vitamins and minerals. Classification and functions of vitamins . The loss of vitamins and minerals in food processing.
Carbohydrates in foods: Structure and reactivity. Functions of monosaccharides, oligosaccharides and polysaccharides in food.
Lipids in foods: Structure and functions. Lipid properties with food interest, lipolysis, self and photo-oxidation, enzymatic oxidation, antioxidants mechanism, hydrogenation. Non-enzymatic and enzymatic darkening in foods.
Amino acids and proteins in foods: Structure and chemical properties of amino acids, peptides and proteins. Denaturation. Reactivity of the protein molecule. Types of proteins in food.
Pigments, aroma and taste in foods: Main pigments of plant and animal origin. Causes of loss of pigments in foods. The fraction of the aroma of the food. Evolution of flavor during processing and storage of food.
Additives: colourants, preservatives, antioxidants, emulsifiers, stabilizers, thickeners, gelling agents, sweetening agents and others. General characteristics of the most used in the food industry. Contaminants.
1. Determination of moisture and ash content.
2. Rhubarb reactions with permanganate.
3. Determination of Iron and Vitamin C.
4. Detection of starch in foods.
5. Analyses of sugars.
6. Food oil extraction.
7. Unsaturation evaluation in oils and fats.
8. Determination of protein in food.
9. Analysis of an olive oil.
10. Emulsifiers, enzymes and yeast.
Written test in frequency or exam (45%).
Reports of laboratory practical activities (35%).
Work to be presented, with a theme to be determined(20%).
- Fennema, O. (1996). Food Chemistry. New York: Marcel Dekker
- Schieberle, P. e Grosch, W. e Belitz, H. (2009). Food Chemistry. Berlin: Springer-Verlag
- Morgan, J. e Stumm, W. (1996). Aquatic Chemistry: Chemical Equilibria and Rates in Natural Waters. New York: John Wiley and Sons
Method of interaction
Exposition classes of the matter, with display of illustrative videos. Analysis and discussion of scientific papers. Classes with the realization of practical laboratory works.
Software used in class