The subject of Food Chemistry and Biochemistry is taught in the 2nd four-month period of the 1st year of the Degree in Human Nutrition and Dietetics, and it is part of the Food Science module of this Degree. Foodstuffs have a complex chemical and biochemical composition, and it is in this subject where the main chemical components of food are studied (water, carbohydrates, lipids and dietary proteins, vitamins and minerals, natural pigments, and taste and flavour components), together with the main food additives. Their chemical structure, physico-chemical properties, effects and function in foods, as well as the main chemical alteration reactions in foods are subject of study.

This subject provides the basic knowledge of the chemical components of food, their chemical properties and functionality, as well as the main changes that food undergoes as a consequence of processing and preservation processes and that affect food nutritional and organoleptic properties, among others. This knowledge is fundamental for the Dietitian-Nutritionist, who, in his or her professional practice, must understand and apply the relationship between food, nutrition and health in their field of work.

In order to follow the subject correctly, it is necessary to have previous knowledge of the basic subjects taken in the first four-month period of the Degree, such as General Chemistry and Physico-chemistry, as well as to relate certain concepts of the subject Food Chemistry and Biochemistry with basic aspects explained in the subject of Organic Chemistry in this course. Likewise, this subject serves as a basis to be able to adequately develop, among others, other subjects of the degree such as Bromatology (2nd year) and Culinary Technology and Food Processing (2nd year).

1. Identify and differentiate the chemical structure and properties of the main chemical and biochemical components responsible for the quality attributes of food products.

2. Relate the chemical structure of these components with their functionality in food.

3. Analyse and compare the behaviour of chemical and biochemical components under certain food processing and preservation conditions.

4. Identify the main chemical reactions that can occur during food processing and preservation and their impact on food quality.

5. Study some major and minor food components (concentration, properties) using different methodologies and interpret the results obtained.

6. Organise and plan group work for the search, selection and synthesis of information; express themselves clearly, using the correct nomenclature of Food Chemistry; understand reports on analytical procedures of food components, and interpret the results obtained.

THEORETICAL PROGRAMME

1. Water. Physico-chemical properties. Importance of its presence in food. Stability of food.

2. Carbohydrates in food. Definition. Classification.

3. Monosaccharides and disaccharides in food. Sucrose and invert sugar. Lactose. Structure. Properties. Reactivity. Effects of their presence in foods.

4. Polysaccharides in food. Starches and their structure. Modified starches. Functions they play in foods.

5. Celluloses. Pectins. Gums. Other hydrocolloids. Structure and effects of their presence in foods.

6. Food lipids Definition. Classification.

7. Fatty acids and triglycerides in foods. Structure. Functions in food.

8. Phospholipids in food. Structure. Functions in food.

9. Modification reactions of dietary fats: hydrogenation and interesterification. Modified fats.

10. Amino acids and peptides in food. Definition. Classification. Importance of their presence in food.

11. Food proteins. Structure and denaturation. Functional properties. Reactivity. Important enzymes in food.

12. Water-soluble and fat-soluble vitamins. Structure. Macrocomponent minerals and trace elements. Importance of their presence in food. Losses in processing.

13. Substances responsible for food colour, taste and flavour. Structure. Effects of their presence in food. Modifications in processing.

14. Main food spoilage reactions. Lipid rancidity: hydrolytic and oxidative. Browning enzymatic browning. Non-enzymatic browning. Effects on food.

15. Food additives. Types of additives. Functions in food.



PRACTICAL PROGRAMME

Laboratory practical classes on the study of some properties and behaviour of certain important components in foodstuffs:

1. Characterisation of edible oils after extraction of fatty acids. Refractive indexes of edible oils.

2. Fractionation and quantification of food proteins in egg products.

3. Thermal stability of chlorophylls in plant foods.

The teachers in charge of the subject belong to the Food Technology Area, and use different teaching methodologies in this subject:

• Lectures (M) in which the basic contents of the subject will be presented.

• Laboratory practical classes (GL) will be carried out in working groups and include two different and complementary tasks: (1) carrying out the practical exercises in the laboratory and subsequent discussion of the results obtained in a seminar and (2) preparation of a written report in which the most relevant results obtained and their interpretation will be included. The active participation of the students will be encouraged and evaluated.

• Classroom practice (GA) consists of two types of activities directed by the teacher: (1) resolution of exercises individually, and (2) oral presentation, after group work, on the chemistry, behaviour and functionality of a type of food additive (lesson 15), in which the active participation of the students will be encouraged and evaluated.

• Continuous Assessment System
• Final Assessment System
• Tools and qualification percentages:
  • Written test to be taken (%): 70
  • Realization of Practical Work (exercises, cases or problems) (%): 18
  • Exhibition of works, readings ... (%): 12

Continuous Assessment System: The student's final grade will be the result of the weighted evaluation of the following tests and activities:

• Final written exam (individual): 70%. This is a test on the theoretical (and practical) contents of the programme. It must be passed with a minimum score of 5 points out of 10.

• Laboratory practice report, together with the work carried out in the laboratory and active participation in the seminar (by groups): 18%. It must be passed with a minimum score of 5 out of 10 points. If it is not passed, the student will have to do a written practical exam, where the competences and/or learning results of the laboratory practical classes will be evaluated.

• Oral presentation on food additives and active participation of students (in groups): 12%.

If the student does not pass the subject as a whole, the grade for the practical activities of the subject passed will only be kept for the following academic year, provided that the grade for these activities is at least 7 points out of 10. However, if the student takes these practical activities again, he/she will be eligible for a new grade.

Waiver of the Continuous Assessment System (Student assessment regulations BOPV 13.03.2017, Art. 8.3): Students must submit in writing to the lecturer responsible for the subject the waiver of the Continuous Assessment System, for which they will have a period of 9 weeks, starting from the beginning of the term, in accordance with the academic calendar of the centre. Students who waive the Continuous Assessment System will have the right to be assessed through the Final Assessment System, which will consist of a test consisting of one or more exams and global assessment activities of the subject, which will take place during the official exam period, and will comprise 100% of the mark for the subject. This test will cover all the theoretical and practical content worked on in the subject.

The waiver of the Exam will be in accordance with the student assessment regulations (BOPV 13.03.2017 and 28.06.2019, Art. 12.). In the case of Continuous Assessment, failure to take the final exam will result in the waiver of the exam. In the case of Final Assessment, failure to sit the final exam set on the official exam date will result in the automatic waiver of the exam. Failure to sit the final exam will result in a grade of “not presented”.

Note: The “Protocol on academic ethics and prevention of dishonest or fraudulent practices in assessment tests and academic work of the UPV/EHU” will be applicable. The detection of fraud, copying or plagiarism during an assessment test will result in a failing grade and a numerical grade of "0.0"; and likewise if during the correction of a test or academic work the commission of a fraudulent practice relevant to its result becomes evident.

The same assessment criteria will be followed as in the Ordinary Call.

If students have taken the Continuous Assessment and obtained positive results, these grades may be maintained for the extraordinary exam of the same academic year.

Students have the right to take the exams and assessment activities that make up the final assessment test of the extraordinary call, which will consist of as many exams and assessment activities as necessary to evaluate and measure the defined learning outcomes, in a similar way to how they were assessed in the ordinary call. In this extraordinary call, students will be able to obtain 100% of the grade. The aforementioned protocol will apply.

Failure to take the final exam will mean that the student will be graded as a "not presented".

El profesor pone a disposición del alumno/a el material escrito que considere oportuno para su utilización en las clases magistrales y ejercicios de aula, pautas de elaboración de la presentación, guiones de prácticas de laboratorio y cuestiones derivadas, entre otros. Como apoyo a las actividades presenciales en la plataforma eGela se pone a disposición del alumnado documentación complementaria de la guía de la asignatura, material para el seguimiento de la asignatura (listado de actividades, grupos y calendario, recursos bibliográficos, entre otros) y otros documentos de interés relacionados con la materia que se está impartiendo.

Para la realización de las prácticas de laboratorio es obligatorio el uso de bata y gafas de seguridad de laboratorio, cuaderno de laboratorio y calculadora.

Basic bibliography

BELITZ, H.D., GROSCH, W. and SCHIEBERLE, P. Food chemistry (4th ed.). Springer. Berlin (Germany), 2009.

DAMODARAN, S., and PARKIN, K. L. Fennema's Food Chemistry (5th ed.) CRC Press. Boca Raton (USA), 2017.



BRANEN, A.L., DAVIDSON, P.M. and SALMINEN, S. Food Additives (2nd ed.). M. Dekker. New York (USA). 2001.

CHEUNG, P.C.K. and MEHTA, B.M. (eds.) Handbook of Food Chemistry. Springer. Berlin (Germany), 2015.

CHRISTIE, W.W. and HAN, X. (eds.). Lipid Analysis: Isolation, Separation, Identification and Lipidomic Analysis (4th Ed.). Oily Press- Elsevier. London (UK), 2010.

COULTATE, T.P. Food: the Chemistry of its Components. (4th ed.). RSC. Cambridge (UK), 2002.

ELIASSON, A.C. Carbohydrates in Food (2nd ed.). CRC Press. Boca Ratón (USA), 2006.

ELIASSON, A.C. Starch in Food. Woodhead Publishing. Cambridge (UK), 2004.

ESKIN, N.A. and SHAHIDI, F. Biochemistry of Foods (3th ed.). Elsevier. London (UK), 2012.

FRANKEL, E.N. Antioxidants in Food and Biology: Facts and Fiction. Oily Press- Elsevier. London (UK), 2007.

FRANKEL, E.N. Lipid Oxida

In-depth bibliography

BRANEN, A.L., DAVIDSON, P.M. and SALMINEN, S. Food Additives (2nd ed.). M. Dekker. New York (USA). 2001.
CHEUNG, P.C.K. and MEHTA, B.M. (eds.) Handbook of Food Chemistry. Springer. Berlin (Germany), 2015.
CHRISTIE, W.W. and HAN, X. (eds.). Lipid Analysis: Isolation, Separation, Identification and Lipidomic Analysis (4th Ed.). Oily Press- Elsevier. London (UK), 2010.
COULTATE, T.P. Food: the Chemistry of its Components. (4th ed.). RSC. Cambridge (UK), 2002.
ELIASSON, A.C. Carbohydrates in Food (2nd ed.). CRC Press. Boca Ratón (USA), 2006.
ELIASSON, A.C. Starch in Food. Woodhead Publishing. Cambridge (UK), 2004.
ESKIN, N.A. and SHAHIDI, F. Biochemistry of Foods (3th ed.). Elsevier. London (UK), 2012.
FRANKEL, E.N. Antioxidants in Food and Biology: Facts and Fiction. Oily Press- Elsevier. London (UK), 2007.
FRANKEL, E.N. Lipid Oxidation (2nd ed.). Oily Press- Elsevier. London (UK), 2005.
FRIBERG, S.E.; LARSSON, K. y SJOBLOM, J. Food Emulsions. M. Dekker. New York (USA), 2003.
GUNSTONE, F.D. (ed.). Modifying Lipids for Use in Food. Woodhead Publishing. Cambridge (UK), 2006.
GUNSTONE, F.D. (ed.). Phospholipid Technology and Applications. Elsevier. London (UK), 2008.
HUTTON, T. Food Chemical Composition: Dietary Significance in Food Manufacturing. Royal Society of Chemistry. Cambridge (UK), 2003.
McDOUGALL, D.B. Colour in food. CRC Press. Woodhead Publishing. Cambridge (UK), 2002.
MICALI, M.; FIORINO, M, and PARISI, S. The Chemistry of Thermal Food Processing Procedures. Springer. Berlin (Germany), 2016.
NAZ, S. Enzymes and food. Oxford University Press. Oxford (UK), 2002.
PARKER, J.K.; ELMORE, S. and METHVEN, L. (eds.). Flavour Development, Analysis and Perception in Food and Beverages. Woodhead Publishing. Cambrigdge (UK), 2015.
PHILLIPS, G.O. and WILLIAMS, P.A. (eds.). Handbook of Food Proteins. Woodhead Publishing. Cambridge (UK), 2011.
WONG, D.W.S. Food Enzymes. Structure and Mechanism (2nd ed.). Springer. Berlin (Germany), 2013.

Journals

Food Chemistry
Journal of Agricultural and Food Chemistry

Web addresses

Food and Agriculture Organization of the United Nations (FAO): www.fao.org
Codex Alimentarius: www.codexalimentarius.net/web/index_es.jsp
The European Federation of Food Science and Technology (EFFoST): www.effost.org
Integrating Safety and Environmental Knowledge Into Food Studies: www.esb.ucp.pt/iseki/