| Competences |
| Type A | Code | Competences Specific |
| CE9 | Have structural and functional knowledge of the basic components and polymeric structures of molecules in living beings. | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
| Learning outcomes |
| Type A | Code | Learning outcomes |
| CE9 |
Comprendre la seguretat alimentària i prendre consciència de la seva importància Conèixer els diferents tipus d'aliments i la seva composició Conèixer l'estructura i funcionalitat de les molècules components dels aliments | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
| Contents |
| Topic | Sub-topic |
| 1. Generic concepts |
1.1 Nutrients, food and organisms that regulate food. |
| 2. Food components and their functionality | 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. Food composition tables and their classification | 3.1. Definition. Calorie content of food. 3.2. Terminology and systems of food classification. |
| 4.Characteristics, composition and biochemical transformations of foods. | 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 |
| Planning |
| Methodologies :: Tests | ||||||||||
| Competences | (*) Class hours |
Hours outside the classroom |
(**) Total hours | |||||||
| Introductory activities |
|
1 | 0 | 1 | ||||||
| Lecture |
|
40 | 59 | 99 | ||||||
| Seminars |
|
15 | 30 | 45 | ||||||
| Personal attention |
|
1 | 0 | 1 | ||||||
| Mixed tests |
|
4 | 0 | 4 | ||||||
| (*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | ||||||||||
| Methodologies |
| Description | |
| Introductory activities | Subject presentation, activities and evaluation. |
| Lecture | Content exposition of the subject. |
| Seminars | Discussions on a defined topic. Oral presentations by groups of selected topics. |
| Personal attention | Personalized students response about issues that arise during the course. |
| Personalized attention |
| Description |
| manuel.suarez@urv.cat Despatx 105 Departament bioquímica i biotecnologia 977558630 franciscaisabel.bravo@urv.cat Despatx 100 Departament bioquímica i biotecnologia 977558837 |
| Assessment |
| Methodologies | Competences | Description | Weight | ||||
| Seminars |
|
Oral presentation on a topic and preparation of a synthesis document. Active participation in the debate. |
20% | ||||
| Mixed tests |
|
2 mixed tests (test and development questions) throughout the course. | 40% cada una de les proves | ||||
| Others |
| Other comments and second exam session | |||
|
A minimum of 4/10 is mandatory in each of the partial tests. In addition, the average of the two exams must give a 5/10 to pass the subject. The second call consists of a mixed test of test and development questions. The weight of the test is 80%. The remaining 20% comes from the seminars note. During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized by the test must be turned off and out of sight. The demonstratively fraudulent realization of any evaluative activity of any subject in both material and virtual and electronic support entails the student the failure mark of this evaluative activity. Regardless of this, given the seriousness of the facts, the center can propose the initiation of a disciplinary file, which will be initiated by resolution of the rector. Although this course is not offered in English, foreign exchange students will receive personalised support in English and will be able to develop the evaluation activities in this language. |
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| Sources of information |
| Basic |
FENNEMA, O.R, Química de los alimentos, Acribia, 2010
ADRIAN, J., Análisis nutricional de los alimentos, Acribia, 2000
HUI, Y.H., Food biochemistry and food processing, Blackwell Pub. Professional, 2006
Ames, Iowa, Food biochemistry and food processing, Wiley-Blackwell, 2012
BADUI, S., Química de los Alimentos, Pearson Education, 2006 |
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| Complementary |
Bravo, F.I., Villamiel, M., Molina, E., Emulsifying properties of -lactalbumin after high-pressure treatment and subsequent lactosylation. High Pressure Research High Volume 27, Issue 1, March 2007, Pages 115-119, , 2007
Sara I.F.S Martins 1, Wim M.F Jongen, Martinus A.J.S van Boekel, A review of Maillard reaction in food and implications to kinetic modelling Trends in Food Science & TechnologyVolume 11, Issues 9–10, 10 September 2000, Pages 364-373, , 2000
Antonio Dario Troise a, Vincenzo Fogliano, Reactants encapsulation and Maillard Reaction Trends in Food Science & Technology Volume 33, Issue 1, September 2013, Pages 63-74, , 2013
S. Jinap, P. Hajeb, Glutamate. Its applications in food and contribution to health AppetiteVolume 55, Issue 1, August 2010, Pages 1-10, , 2010
D'Alessandro A1, Zolla L., We are what we eat: food safety and proteomics. J Proteome Res. 2012 Jan 1;11(1):26-36. doi: 10.1021/pr2008829. Epub 2011 Oct 20., , 2012
Miguel Angel Sentandreu, Enrique Sentandreu, Peptide biomarkers as a way to determine meat authenticity Meat Science Volume 89, Issue 3, November 2011, Pages 280-285, , 2011 |
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ALEMANY, M.: Enciclopedia de la Dietas. Planeta, Barcelona, 1995 ASTIASARÁN, I: Alimentos: composición y propiedades, McGraw-Hill Interamericana, 2000 BELITZ, H.D. i GROSCH, W: Química de los alimentos. Ed Acribia, 1997. CARRETERO, M.L. i GÓMEZ, M.D.: Tablas de composición de los alimentos españoles, Miniesterio de Sanidad y Consumo, 1999 CHEFTEL, J-C; CHEFTEL, H. i BESANÇON, P.: Introducción a la Bioquímica y Tecnología de los Alimentos. Ed. Acribia, Zaragoza 1977 (reimpressió 1992). CUBERO, N.; MONFERRER, A.; VILLALTA,J. Aditivos alimentarios. Madrid Mundi-Prensa A. Madrid Vicente 2002 COULTATE, T.P.: Food, the chemistry of its components. 3 edicio. Royal Society of Chemistry, 1999. ENSHIGER, A.H.; ENSHIGER, M.E.; KOLANDE, J.E. i ROBSON, J.R.: Foods & Nutrition Encyclopedia (2 edició). CRC Press, Boca raton, 1994 ESKIN, N.A.M.: Biochemistry of foods. Academic Press, 1990 JAY, J.M. Microbiología moderna de los alimentos EDICIó 4ª ed. Zaragoza Acribia DL 2002 LEE, B.H.: Fundamentos de biotecnologia de los alimentos, Acribia, 2000 MADRID, A. i MADRID, J.: Los aditivos en los alimentos: según la Unión Europea y la legislación española; AMV Ediciones, Mundi Prensa, 2000 MATAIX VERDÚ , J. Tabla de composición de alimentos españoles. 3a ed. Universidad de Granada. Instituto de Nutrición MATISSEK, R.: Análisis de los alimentos: fundamentos, métodos, aplicaciones; Acribia, 1998 MAZZA, G.: Alimentos funcionales: aspectos bioquímicos y de procesado, Acribia, 2000 MOREIRAS, O.: Tablas de composición de alimentos. 3a. ed. ampliada. Madrid Pirámide 1999. PEDAUYÉ, J.: Alimentos transgénicos: la nueva revolución verde, McGraw-Hill, 2000 PRIMO YÚFERA, E: Química de los alimentos. Ed. Síntesis 1997 RAMSDEN, E.N.: Biochemistry and Food Science. S. Thornes, 1995 RAMÓN, D.: Els Gens que mengem la manipulació.genética dels aliments, 2a ed., Bromera, 2000 RIECHMANN, J. Qué son los alimentos transgénicos ¿cómo van a influir en la economía mundial? : ¿Cuáles son los riesgos para la salud humana? : ¿Para qué se producen? Barcelona RBA 2002 SHI, J; MAZZA, G. I LE MAGUER, M. Functional foods biochemical and processing aspects Boca Raton CRC Press cop. 2002 SHIBAMOTO, T. Introduction to food toxicology. Elsevier/Academic Press. 2009 THOULON-PAGE, C.H.: Nutrientes, Alimentos y Teconologías Alimentarias. Masson, Barcelona, 1996 YILDIZ, F. Advances in Food Biochemistry. Middle East Technical University, Ankara, Turkey. CRC Press. 2009 |
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| Recommendations |
| Subjects that are recommended to be taken simultaneously | ||||
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| Subjects that it is recommended to have taken before | ||
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