FOOD CHEMISTRY

Catalog description

The Food Chemistry course studies the organic and inorganic molecules of food, their physical and chemical properties, interactions and reactions that occur, as well as their impact during preparation, processing, storage and use. The behavior, reactions, alterations and transformations of biomolecules such as: amino acids, peptides, proteins, lipids and carbohydrates in food are studied. Minor components in foods are discussed such as: minerals, vitamins, enzymes, colorants, flavors, textures, aromas, food additives (preservatives, texture modifiers and stabilizers), incidental food additives (processing aids and chemical toxins), intentional adulterants and allergens and their role in sensory, technological and functional properties. The metabolism of glycolysis in the fermentation process to produce bread, wine and beer is widely discussed, as well as its production at an industrial level. The course allows the student to develop critical thinking in understanding the chemical interactions of food components and their effects on sensory and nutritional quality, functional properties and food safety. Techniques in food analysis will be addressed, such as: chromatography techniques (HPLC, GS/MS), ELISA, PCR, DNA techniques, GMO analysis, among others for safe and effective communication in food labeling according to the regulations. The student will carry out interdisciplinary and transdisciplinary work with scientists from different disciplines for the management of information in the safe analysis of food. The course consists of 45 hours of lecture and 45 hours of laboratory.