| Learning Outcomes of the course unit | By the end of the course, the students should be able to:- Identify the exact constitution of all common food material, the properties and nutritional value of every common food.
- Explain the food processes in food industry, storage, preservation, as well as in the organism.
- Explain food processing at home and in industry as well as the changes to food constituents during processing.
- State how food is processed in the body.
- Distinguish the various types of special food and diets.
- Distinguish the chemical, biological and toxicological properties of the common food additives.
- Analyse the consequences of food processing, preservation, new nutritional habits and be introduced to the biotechnology of nutritional products.
- Analyse and determine many of the food constituents; know how food can modify the biological action of a number of drugs.
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| Course Contents | · A detailed chemical introduction on food and other nutrients to the pharmaceutical scientists.
· Origin and sources of food. Natural constituents of food. Structural characteristics of food, physicochemical, functional properties. Influence of external factors, processing and other parameters.
· Food of animal origin: meat, fish, milk and dairy products.
· Food of plant origin, cereal and legumes, oils and oil products, fruit and seeds. Role of water and sodium chloride in food and food preparation.
· Flavouring materials, vitamins and inorganic food constituents, spices. Drinking water.
· Food sampling and analysis. Natural undesired food constituents. Biochemical changes of the main food constituents during maturation and cooking. Biochemical changes in food spoilage. Elements of food microbiology. Juices and alcoholic beverages: Preparation, constituents, properties, nutritional value and analysis of food. Food production, food industry, processing, preservation. Food additives, colour, flavour, taste and texture improvement, antioxidants and other preservatives.
· Introduction to nutrition, digestion, assimilation of food constituents (proteins, carbohydrates, lipids, vitamins, indigestible fibres, metals). Dietary food, fortified food, special diets. Functional food, Probiotic food, Nutraceuticals. Biotechnology in nutrition, genetically modified food producing organisms. Problems of food processing, food preservation, new nutritional habits.
· Diseases of the modern societies and role of food and nutrition. Diseases caused by food deficiency and excess. Food as a harmful material or as a drug. Food commerce, worldwide nutritional differences and nutritional education. Food and nutrition of the future
· Relation of food science to the pharmaceutical sciences.
Laboratory work: Determination of water - humidity in food, Determination of acidity and unsaturation in oils, Determination of proteins in food (meat, wheat), Determination of sugars and reducing carbohydrates, Detection of food additives and of antioxidants in specially fortified food material, Caloric determination of common food constituents, Detection and determination of indigestible fibres, Determination of lipids in cheese and milk, of sodium chloride in cheese. |
