| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
| Contents |
| IDENTIFYING DATA | 2020_21 |
| Subject | FOOD BIOCHEMISTRY | Code | 13214204 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Generic concepts |
1.1 Nutrients, food and organisms that regulate food. |
| 2. Food components and their functionality | 2.1. Sugars, polysaccharides and fiber. Darkening reactions. 2.2. Lipids and oxidation reactions. 2.3. Proteins: essential amino acids and types of proteins. 2.4. Minerals and vitamins 2.5. Water: properties and availability |
| 3. Food composition tables and their classification | 3.1. Definition. Calorie content of food. 3.2. Terminology and systems of food classification. |
| 4.Characteristics, composition and biochemical transformations of foods. | 4.1. Cereals 4.2. Legumes and vegetables 4.3. Fruits 4.4. Meat and fish 4.5. Oils and fats 4.6. Milk and eggs |
