| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| G2093 - MARIA JESUS LAGARDA BLANCH |
| Met. Docent |
| Theoretical classes with traditional didactic material (slate), material written of support in class (scripts, schemes, etc.) and audio-visual technical equipment. Practical laboratory exercises. |
| Met. Avaluació |
| Final examination - - |
| Bibliografia |
| -BELITZ H.D., GROSCH W.: Química de los alimentos. 2ª Ed. Editorial Acribia S.A. Zaragoza 1997. COULTATE, T.P.: Alimentos. Química de sus componentes. Editorial Acribia A.A. Zaragoza 1986. CHEFTEL, J.C. y CHEFTEL, H.: Introducción a la Bioquímica de los Alimentos. vol I. Editorial Acribia. Zaragoza 1980. -CHEFTEL, J.C., CUQ, J.L. y LORIENT, D.: Proteínas alimentarias. Editorial Acribia. Zaragoza, 1989. -FENNEMA, O.R.: Química de los Alimentos. Editorial Acribia. Zaragoza, 1993. |
| Continguts |
| To know the structure and the technological functions the basic components of foods. To acquire knowledge on the main chemical and biochemical modifications of the components in the different food groups during its elaboration and storage. |