| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
| Contents |
| IDENTIFYING DATA | 2020_21 |
| Subject | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | AN |
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| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Parameters defining foods. | Physico-chemical, organoleptic, microbiological, rheological, stability, food security and nutrition. |
| 2. Functional properties of food ingredients. | Concepts and differentiation of physiological and technological functionality. Possible technological features. Components involved: -Water. Water activity, adsorption isotherms. Interest of adsorption isotherms for food technology. -Functional properties of proteins. Protein-protein interactions. Texturing (formation of the protein matrix). Protein-volatile interactions: fixation of flavours. Surface properties: emulsifying properties. Foaming Properties. -Carbohydrates -Lipids |
| 3. Nutritional profiles. | -Concept and definition of adequate nutritional profiles. -Problems in defining appropriate nutritional profiles: business, traditional. -Improvement of nutritional profile. Possibilities and problems. .-Improvement of lipid profile. .-Improvement of sugar profile. .-Decrease of salt. .-Suitable food matrixes. |
| 4. Food technological changes due to addition of bioactive components with physiological functionality. Case studies on finished products. Formulation. Adequacy of industrial processes into the incorporation of bioactive components. | -Application to improve organoleptic characteristics: texture. -Application to increase security: increased self-life of food and ingredients with antimicrobial properties. -Application: improvement of nutritional profile. |
