At the end of the course of Vegetable Food Chemistry, the student has to acquire basic knowledge on the chemical composition of vegetable food in terms of nutrients and xenobiotics exerting positive or negative effects of humans.
Course Prerequisites
Basic fundamentals of General and Inorganic Chemistry, Organic Chemistry, and Analytical Chemistry. These contents are preparatory to the contents of the course.
Teaching Methods
Lectures followed by a discussion on the topics covered. The PowerPoint presentations are used and the same presentations are available for the students in the section of the course on Kiro platform. Students will be provided with didactic material relating to the lessons and additional material to deepen the topics dealt with of greatest interest. JoVE scientific videos will be provided for the most important analytical protocols.
Assessment Methods
The check of the learning consists in the preparation of a dissertation about one topic of the course selected by each student. The student will discuss about the chemical structure of the class of substances selected, the modification of the chemical structure followinng the different thermal and technological treatments applied.
Texts
H.-D. Belitz, W. Grosch, P. Schieberle. Food Chemistry. Springer Ed. 2009.
Contents
Chemical composition (nutrients and non-nutrients) of vegetables, fruits, legumes and mushrooms. Classification and chemistry of polyphenols. Chemical degradation reactions in foods of plant origin. Chemical reactions occur during transformation processes of fruits and vegetables. Main chemical analyses that can be carried out on unprocessed products and transformed products.
Course Language
English
More information
In order to facilitate students with attendance difficulties, exhaustive material will be uploaded on KIRO . The teacher is available to answer specific questions on the topics presented in the classroom and present in the slides through online interviews. However, attendance at the course is recommended.
