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The main aim of the UC is the study of the different food groups, the changes that occur in these foods during manufacture and storage and how they can be related to nutritional modifications and/or formation of toxic compounds to the consumers.
It is also intended that the students have ability to understand which foods intake is directly related to the early development of chronic diseases as well as foods that may decrease the likelihood of developing risk factors that are responsible for these diseases.
It is intended that the students will have the ability to understand the interactions that may exist between food and medicine.
Students must be capable of determining nutrients in foods and their caloric value and critically discuss the results. Students should also be able to perform techniques related to food spoilage.
Lectures:
Food and nutrients.Water, proteins , carbohydrates , lipids, vitamins and minerals. Chemical and nutritional value. Biological functions. Changes undergone in the processing and storage of foods. Major food groups . Changes post mortem muscle of animals that produce meat for human consumption ( meat and fish ). Changes in food and conservation techniques. Functional foods. Main groups of compounds and functional health benefits. Allergies and food intolerances. Food – drug interactions
Laboratory:
Determination of water content in food : methods of Karl Fisher and distillation with water-immiscible solvent.Determination of protein content : Kjeldahl method. Determination of reducing sugars by the volumetric method of Bertrand. Determination of fat content: Soxhlet methods, Rose Gottlieb , Gerber and Van Gulik. Determination of acidity and peroxide value of fats. Determining alcohol content and acidity of the wine.