| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD BIOCHEMISTRY |
| Contents |
| IDENTIFYING DATA | 2017_18 |
| Subject | FOOD BIOCHEMISTRY | Code | 19204212 | |||||
| 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 2. Food components and their functionality 3. Food composition tables and their classification 4. Characteristics, composition and biochemical transformations of foods. |
1.1 Nutrients, food and organisms that regulate food. 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 3.1. Definition. Calorie content of food. 3.2. Terminology and systems of food classification. 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 |
