| Competences |
| Type A | Code | Competences Specific |
| A10 | Know how to apply the basic knowledge of structure and function of multicellular organisms in the production of biotechnological products. | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
| Learning outcomes |
| Type A | Code | Learning outcomes |
| A10 |
Know the different types of food and its composition. Know the structure and functionality of the component molecules of food. Understand food security and become aware of its importance. | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
| Contents |
| Topic | Sub-topic |
| 1. Generic concepts 2. Food components and their functionality 3. Food composition tables and their classification 4. Characteristics, composition and biochemical transformations of foods. |
1.1 Nutrients, food and organisms that regulate food. 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 3.1. Definition. Calorie content of food. 3.2. Terminology and systems of food classification. 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% de cada prova | ||||
| 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., QuÌmica de los Alimentos, Pearson Education, 2006 |
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| Complementary | |||||||||
ADRIAN, J.: Análisis nutricional de los alimentos, Acribia, 2000 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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