Food biochemistry : L3 Food biotechnology Student

Abstract

This course is intended for third-year undergraduate students majoring in Food Biotechnology, within the Department of Biotechnology, Faculty of Natural and Life Sciences, at Ferhat Abbas University Sétif 1. It is structured into six main chapters, each including an introductory phase, a learning process, and an assessment component through tutorials, designed to strengthen knowledge acquisition. At the end of this course, students will be able to: Know the different food constituents Understanding the importance of food constituents in terms of technological and functional properties To investigate the biochemical changes of the major constituents during technological processes. Describe the main functions of water in food systems Enumerate the properties of proteins in food Explain the chemical nature of lipids and carbohydrates in food Identify the components of the nutrient system Analyze the different mechanisms of alteration in food systems.