Professional Documents
Culture Documents
Cdigo: 16586
Centro: Facultad de Ciencias
Titulacin: Grado en Ciencias de la Alimentacin
Nivel: Grado
Tipo: Formacin obligatoria
N de crditos: 6 ECTS
1.1.
16586
1.2.
BIOQUMICA/ BIOCHEMISTRY
1.3.
1.4.
1.5.
Curso/ Year
2 / 2nd
1.6.
Semestre / Semester
1.7.
Idioma / Language
1.8.
1 de 10
1.9.
2 de 10
COMPETENCIAS
COURSE OBJETIVES
-To know the composition of foods, the relative abundance of food
components, and its physicochemical nature.
-To know the transformations that these components suffer within the
food due to its nature.
-To know the consequences of these changes for the quality,
organoleptic properties and nutritional value of the food.
-To know the mechanisms that may prevent or reduce the velocity of
food spoiling or may improve the properties of food (additives,
treatments, packaging...).
-To know the use of enzymes in food: quality indexes, coupled
reactions, enzyme assays, endogenous actions, encapsulation.
-To understand the principles and mechanisms of inactivation of
harmful enzymes in food: heat inactivation, inhibition.
3 de 10
COMPETENCES
-Being able to make the formulation of conventional foods and to meet
the requirements for developing new foods by obtaining or selecting
the optimal components needed.
-To predict major changes in foods subjected to a given process or
storage period, identifying the main factors responsible for the
changes.
- To know the analytical parameters which have to be selected for
evaluating the main aspects of a product quality, and to know how to
use available resources to minimize undesirable changes.
- To know how to update own knowledge through proper management
of the scientific literature, advanced textbooks, reviews and original
research or library resources available on the web.
-To acquire the ability for the correct work in a food chemistry
laboratory: proper preparation of reagents, safe handling of biological
material and chemical waste disposal, annotated record of activities,
collection and interpretation of experimental data, drawing conclusions
and critical analysis of the obtained results. To make reports.
- To know the main current problems and future challenges of food
chemistry in relation to the health sector, food industry and
environmental respect.
4 de 10
5 de 10
6 de 10
7 de 10
2.
Actividades presenciales:
-
Actividades dirigidas:
-
3.
Actividad
Horas
presenciales
Horas no presenciales
TOTAL
32 (21%)
64 (43%)
96 (64%)
8 (5%)
16(11%)
24(16%)
15 (10%)
8 (5%)
23(15%)
TUTORAS
1 (1%)
2 (1%)
3(2%)
EXMENES
4 (3%)
60 (40%)
4(3%)
90 (60%)
150(100%)
8 de 10
4.
60%
Evaluacin continua
20%
Evaluacin Prcticas
20%
TOTAL
100%
9 de 10
5.
Clase Magistral
Tema 1
3 horas
Clase Magistral
Tema 2
6 horas
Seminario/cuestiones
Clase Magistral
1 hora
Tema 3
Seminario/cuestiones
Clase Magistral
1 hora
Tema 4
Seminario/cuestiones
Clase Magistral
7 horas
2 horas
Tema 5
Seminario/cuestiones
Clase Magistral
7 horas
4 horas
1 hora
Tema 6
Seminario/cuestiones
3 horas
2 horas
Clase Magistral
Tema 7
2 horas
Clase Magistral
Tema 8
1 hora
Seminario/cuestiones
1 hora
10 de 10