| Educational guide School of Chemical Engineering |
english |
| Bachelor's Degree in Food Bioprocess Technology (2018) |
 Subjects |
| CHEMISTRY AND FOOD ANALYSIS |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | CHEMISTRY AND FOOD ANALYSIS | Code | 20244124 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 9 | Compulsory | Second | AN |
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| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| INTRODUCTION | Introduction to physicochemical analysis. Analytical Process. Methods of chemical analysis: official (C.E.E. and A.O.C.) and usual |
| WATER | Structure and Properties. Water activity and food stability. Density, Dry Extract Reactions of interest. Methods of analysis |
| GLUCIDS | Classification and structure. Functions and properties in foods. Glycosidic bond Sugars, reducing sugars, polysaccharides and fiber. Reactions of interest. Methods of analysis |
| PROTEINS | Classification and structure. Functions and properties in foods. Peptide bond Interactions and stability. Denaturalization Reactions of food interest. Methods of analysis |
| LIPIDS | Classification and structure. Functions and properties in foods. Lipid bond and stability Fatty acids, triglycerides and complex lipids. Reactions of food interest. Quality indexes. Methods of analysis. |
| MINERAL MATTER | Origin and classification: majority, minority, trace. Properties in foods. Interactions and stability. Methods of analysis. |
| ADDITIVES | Classification of additives Number E Properties and functions Methods of analysis |
| SENSORY ANALYSIS | Introduction to the sensory analysis of foods. General concepts and theoretical bases Sense of sight Sense of smell Sense of taste Sensory tests Tasting panels |
| APLICATTIONS | Analytical systematic applied to the analysis of food groups: meat, dairy, cereals, ... |
