Bioquímica dos Alimentos

At the end of this syllabus, the student should be able to:

Describe the constitution and structure of carbohydrates, lipids and proteins. Distinguish globular from fibrous proteins. Understand what is water activity and its consequences on the properties and transformation of food materials. Describe the structure, the transformation and some processing methods of food materials from vegetable and animal sources. Know the undesirable (intrinsic and extrinsic toxic) components in food materials and their mechanism of action. Know topics on the flavor of food materials.

Describe the main concepts on enzyme catalysis. Know the classification and normalized nomenclature of enzymes and their main applications in the contexts of food transformation and quality control. Know experimental methods for isolating and characterizing proteins. Interpret enzyme kinetic data and calculate kinetic parameters according to the Michaelis-Menten model. Carry out simple enzyme assays.

Be competent using materials and equipments commonly found in a Food Chemistry lab, as well as acquiring, treating, presenting and discussing experimental results.