ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 48 Hours of tutorials: 1 Expository Class: 18 Interactive Classroom: 8 Total: 75
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Center Faculty of Sciences
Call: First Semester
Teaching: Sin Docencia (En Extinción)
Enrolment: No Matriculable (Sólo Alumnado Repetidor)
• Know and understand how scientific knowledge combats myths and legends about food additives.
• Know the necessity to rationalize the use of additives using scientific criteria.
• Know the organic compounds present in traditional flavors and flavorings (herbs, spices), their properties and the influence of its use in the chemical composition of cooked food and possible health effects.
• Meet the newly emerging gastronomic innovations and scientific explanation.
• Understand the changes during food cooking and study the process to the molecular level.
• Understand how different domestic cooking treatments produce changes in the chemical composition of food, and their relationship with the changes in the flavor and texture of food.
THEORY
1. Why cook us our food? Chemical processes in frequent cooking methods (baking, frying, roast, steam, etc.).
2. Chemistry of browning reactions. Maillard reaction and enzymatic browning.
3. Aroma and flavor. Organic compounds of culinary herbs and spices. Organoleptic properties, antioxidants, preservatives.
4. Food Additives. Properties, applications, and health effects. Preservatives. Emulsifiers. Polyols. Flavor enhancers. Sweeteners. Acidifiers, buffers and pH regulators.
4. New methods in gastronomy. From the laboratory to the kitchen: coagulation, gelation, emulsification and precipitation.
5. Biotechnology in the kitchen: culinary applications of microorganisms and enzymes.
6. Pigments and dyes in the kitchen. Carotenoids. Chlorophylls. Phenolic pigments. Betalains. Other natural pigments.
7. Toxic foods.
PRACTICES
1. Emulsion processes
2. Sferification processes.
3. Thickening processes.
4. Generation flavored powders
5. Gelation processes.
6. Extraction of dyes.
Basic bibliography
- Química de los alimentos; Salvador Badui Dergal, PRENTICE HALL MEXICO, 2006, ISBN: 9789702606703.
Place/Library number
Interc. Lugo Vet, Aliment ALT 469
Interc. Lugo Vet, Aliment ALT 454
Interc. Lugo Depósito DEP 6945
Complementary bibliography
- Química de los alimentos; Eduardo Primo Yufera, Síntesis, 1997 SBN: 9788477384519.
- Química de los alimentos; Werner Baltes, ACRIBIA EDITORIAL, 2006, ISBN 9788420010816.
- Química Culinaria: Estudio de lo que les sucede a los alimentos A. Coenders, ACRIBIA EDITORIAL, 1996, ISBN 9788420008233.
- Ciencia a la cazuela: Introducción a la ciencia a través de la cocina; Carmen Cambón, Alianza editorial, 2007, ISBN 9788420652900.
- Ciencia y tecnología culinaria; José Bello Gutiérrez, Diaz de santas, 1998, ISBN 9788479783792.
- Molecular Gastronomy: Exploring the Science of Flavor, Herve This, Columbia University Press ISBN: 0231133138
- Molecular Gastronomy: A New Emerging Scientific Discipline; Peter Barham et all, Chemical Review 2010, 110, 2313–2365.
- Modern Gastronomy: A to Z, Ferran Adria, ISBN-13: 978-1439812457
Basic skills.
CB1: Students have to demonstrate that they possess and understand knowledge in an area of chemistry;study that starts from the base of general secondary education, and is usually found at a level that, while supported by advanced textbooks, also includes some aspects that involve knowledge from the forefront of their field of study.
CB2: Students must know how to apply their knowledge to their work or vocation in a professional way and possess the competencies that are usually demonstrated through the elaboration and defense of arguments and the resolution of problems within their area of study.
CB3 - Students must be able to have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical.
CB4 - Students must be able to communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
CB5 - Students must be able to have developed those skills needed to undertake further studies with a high degree of autonomy.
Specific skills.
COP29 - Understand the changes in the chemical composition and the organoleptic and nutritional characteristics of foods when they are subjected to culinary treatment.
COP30 - Knowing how chemical and biological changes during different culinary treatments foods affect food security.
COP31 - Know the organic additives in processed foods, their sources and their effects on health.
1. Face-to-face classes (theory, problem classes and seminars). The subject consists of 3 ECTS credits. This workload includes 17 contact hours (class attendance) dedicated to both theory and seminars, without a practical division between the two. During the seminars the teacher and students will solve the proposed problems, which allows the teacher to assess the abilities and difficulties of each and improve learning.
2. Bulletins and Papers. Throughout the course and coinciding approximately with the end of each topic, problem bulletins will be proposed, which the student must solve and submit compulsorily for correction as personal work. Carrying out this work at home will allow you to acquire the necessary skill for the final exam. Of course, the student can ask the teacher any questions or ask for help to do so. Throughout the course, the student will have to do two individual works on topics related to nutrition and chemistry. The first will be assigned by the teacher of the subject and the student must give a short report and make a presentation to the rest of the class. The second will be free-themed, supervised by the teacher, and a report must be submitted in a text file. In these works of assessment the basic competences CB3, CB4 and CB5 having 30% in the value of the note and 70% of the notes represent the totality of the specific competences.
3. Laboratory practices: Laboratory practices (6 hours in 6 sessions) are compulsory attendance. In them, the student will acquire the necessary experimental and manual skills in the study of chemistry and the real application of the concepts studied in the theoretical classes will be verified.
The evaluation system will be continued based on two points:
• During the academic year students will be proposed two works that represent 30% of the final grade. In these works of evaluating core competencies CB3, CB4 and CB5 having a 30% in the value of the note and 70% of the notes represent him all the specific competencies.
• Finally, a final exam including all contents of the syllabus will be made. These contents are evaluated using basically theoretical questions and numerical problems. The note will review 70% of the final grade. This paragraph has a peculiarity; the student will need a minimum grade. The student must correctly answer 45% of the examination (4.5 points out of 10 on the test). The all specific skills are evaluated.
EVALUATION SYSTEM
"In cases of fraudulent conduct of exercises or tests, the provisions of the" Regulations for assessing the academic performance of students and reviewing grades "shall apply.
In my opinion, the average student will spend an hour of personal study for each hour of class.
Problems for performing needed about 7 hours.
For the labs will require between 1 and 2 hours.
The main thing is to study day by day.