Food Hydrocolloids
Code
9773
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Química
Credits
3.5
Teacher in charge
Maria Paulina Estorninho Neves da Mata
Weekly hours
3
Total hours
42
Teaching language
Português
Objectives
Students should get acquaintance of a range of hydrocolloids used by the food industry or food production on a small scale.
They should learn their origins, structural features and the relationship between structure and properties, functions and applications.
Subject matter
Hydrocolloid - general characteristics and study of some classes of hydrocolloids (agar, starch and modified starch, gelatin, carrageenan, xanthan, gellan, pectins, alginates, galactomannans and cellulose derivatives): its origins, molecular structures, characteristics and behavior.
Applications of hydrocolloids in food as texturants, adhesives, stabilizers, coatings, formation of gels and liquid encapsulation of flavor.
Bibliography
- Phillips, G. O.; Williams, P. A., Handbook of Hydrocolloids, Woodhead Publishing Ltd (1 Jun 2000
- Nussinovitch, A., Water-Soluble Polymer Applications in Foods, Blackwell, 2003
- Hoefler, A. C., Hydrocolloids: Practical Guides for the Food Industry, Amer Assn of Cereal Chemists, 2004
- Coultate, T., Food: The chemistry of it’s components , Royal Society of Chemistry, 2009
- Belitz, H.D., Grosch, W., Schieberle, P., Food chemistry . Springer, 2004
Teaching method
Teaching methods include:
a) Lectures, using the data show;
b) Practical and problem solving sessions, in which specific cases or articles about culinary techniques and processes will be discussed;
c) Laboratory sessions;
d) Use of a website with study material and contact by email.
Evaluation method
Individual tests, classified from 0 to 20. (35%)
Individual project, classified form 0 to 20. (65%)
Classroom participation - 2/3 required.