Nutrientes, Contaminantes e Compostos Tóxicos dos Alimentos

At the end of the curricular unit the student will be able to:

1. Characterize the structure and most common types of nutrients: proteins, lipids, carbohydrates and vitamins.
2. Identify the nutritional functions, physical and chemical, sensory and functional properties of the different nutrients in food.
3. Know and identify the main changes in food components that occur during processing.
4. Characterize the different chemical contaminants in food and ways to mitigate their presence.
5. Know the body's response to chemical contaminants and the importance of antioxidants in inhibiting their formation and bioactivation.
6. Identify the bioactive compounds present in foods and their beneficial function for the body.