Food chemistry [ LBRAL2103 ]

Icampus

Analysis of organic compounds - I : separation techniques

A- Major food constituents: physico-chemical properties, reactivity, functional properties, modifications during processing. Mainly 4 families of constituents are investigated : carbohydrates and Maillard reactions, lipids and chemical/enzymatic oxidation pathways (antioxidants, especially polyphenols), proteins, and water. The experimental courses associated to this part are organized around the production of a wine and the analyses of its raw materials.

B- Minor food constituents: chemical structures, reactivity and functional properties of the aromas, sweeteners, imitators of fats, colouring agents, and contaminants (dioxins, PCB, mycotoxins, nitrosamines, acrylamide..).

The course contributes to the following learning outcomes : 1.1, 1.3, 1.4, 1.5 + 2.2, 2.5 + 3.1, 3.4, 3.7, 3.8 + 6.1, 6.2, 6.4, 6.5 + 7.1, 7.4, 7.5 + 8.1, 8.2, 8.4, 8.5 of the BIRC21 Master

At the end of this course, the student will be able to

- compare the chemical compositions of various foods,

- assess the impact of technological processes on this composition,

- develop new products presenting defined functional properties,

- reproduce a protocol of analysis and to discuss the obtained results.

Written examination for the theoretical aspects. The experimental know-how and the attitude are assessed throughout practical classes, as well as by a relatively concise report.

Magistral lectures for the theoretical part of the course. The chocolate is used as the typical example in all chapters. The student is also brought to produce a wine, and to implement a series of protocols aiming at the analysis of grapes and wine. According to the number of students, certain aspects can be approached through the analysis of published papers.

- Chemistry of sugars and Maillard reactions

- Compounds issued from lipid oxidation

- Chemistry of polyphenols and actions against lipid oxidation

- Other major constituents: proteins and water

- Chemical structures and synthesis pathways of the main aromas

- Other minor constituents: colorants, sweeteners, contaminants ..

Polyphenols et procédés. Collin and Crouzet. 2011. Ed Tec et Doc. Lavoisier. ISBN: 978-2-7430-1338-7