Advanced Food Quality
Code
9755
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Ciências e Tecnologia da Biomassa
Credits
6.0
Teacher in charge
Benilde Simões Mendes, Maria Margarida Boavida Pontes Gonçalves
Weekly hours
2
Total hours
42
Teaching language
Português
Objectives
Acquisition of knowledge, ability and proficiency (1) New methods based on the genetics and the biochemistry to improve the value and nutritional quality of the vegetal and animal foodstuffs; (2) New technologies that can improve the nutritional value of foodstuffs by nutrients selecction with positive effects in human health; (3) Integrative approach to determine the advantages and disavantages of the new foodstuffs with improved properties.
Prerequisites
Not aplicable
Subject matter
1. Nutraceutics: 1. Prebiotics. Definition, sources and emerging products. Test case: green tea; b) Probiotics and Sinbiotics. Definition and examples; c) Safety and recommended portions. Effects in health.
2. Genetics modifieded organisms: a) animal origin. Quality parameters. Test case: transgenic salmon; b) vegetal origin. Test case: BT corn; c) The law apllication to an hypothetical problem of food safety.
Bibliography
Zhang M, Huang J, Xie X, Holman DJ (2009) Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women, Int. J. Cancer, 124: 1404-1408.
Chen Z-Y, Jiao R, Ma KY (2008) Cholesterol-lowering nutraceuticals and functional foods, J. Ag. Food. Chem., 56: 8761-8773.
Sundström LF, Löhmus M., Tymchuk, WE, Devlin, RH (2007) Gene-environment interactions influence ecological consequences of transgenic animals, PNAS, 104, 3880-94.
Neeser J-R, German JB (2004) Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals, Neeser J-R and German JB (Eds), New York, 484 pp (ISBN 0824747224)
W. Jeffrey Hurst (2008) Methods of Analysis for Functional Foods and Nutraceuticals, 2nd Edidtion, W. Jeffrey Hurst (Ed), 552 pp (ISBN 97808493731459)
Teaching method
Theoretical and practical (case studies to prepare a project related with the subjects of each session) sessions. Discussion of the case studies.
Evaluation method
Elaboration, presentation and discussion of the works. Evaluation of the components due to discussion, presentation and acquired expertise related to each subject. Succeed with a minimum grade of 9.5 values (grade of 20 values).