Students will be able to understand specific topics related to the chemistry and biochemistry of lipids, carbohydrates and proteins. They will also be able to understand the functionality of such systems in the food matrix and their influence on human health.
Course Content (Syllabus)
Structure of carbohydrates. Carbohydrates as functional foods. Modification of carbohydrates. Protein structure, properties and analysis. Protein modification with chemical and enzymatic methods. Lipid structure and properties. Lipid modification with chemical and enzymatic methods. Oxidation of lipids and their emulsions. Fat substitutes.