Chemical and Structural Properties of Foods

5 ECTS / Semester / Portuguese

Objectives and competences

To get students acquainted with physical systems, chemical structures and functional properties of the constituents of foods, as parts of complex biochemical systems. As well as, to study the main physico-chemical changes observed in these constituents during processing and storage.


Teaching Methodologies

The theoretical syllabus is presented in 13 lectures, illustrated with examples relevant to biosciences and nutrition. Wherever possible, the participation of students is encouraged.

In 3 seminars, students present the research papers which were hand out at the beginning of the semester. Each seminar includes, in the end, a period of public discussion and debate.

The theoretical subject is evaluated in the final exam. The material taught in practical classes and problem-solving are evaluated through reports and continuous assessment (exercises sheets and practical information about the students). The realization of the theoretical examination is subject to the approval in the practical component.



  1. Introduction to food chemistry and food microstructure
  2. Water and dispersed systems in foods.
  3. Fish and meat product
  4. Milk and dairy products
  5. Eggs
  6. Fats and oils
  7. Cereals and hydrocolloids
  8. Fruits and Vegetables
  9. Functional foods


Associate Professor
Got his Ph.D., in 1990, in Nat. Sci. from the Univ. of Saarland, Saarbrücken, Germany. B.Sc. in Pharm. Sci. from the Univ. of Porto, Portugal, in 1985. He is…