Food Chemistry Course

I MODULE: What does food chemistry deal with: object of study and field of investigation of food chemistry. Disciplinary branches related to food chemistry II MODULE: The chemical composition process of natural and processed products and their specific impact on human health. III MODULE: How to integrate the various disciplinary knowledge of chemistry at the service of the study of complex multifactorial phenomena. Theoretical notions on the main antinutrients and their food sources. IV MODULE: Knowledge of the main allergenic food substances and the main causes of alterations in food substances. The choice of food according to specific needs V MODULE: The chemical analysis parameters congruent with the resolution of food problems and written reports to support oral presentations integrating the linguistic, commodity, legal and technical-scientific aspects on the subject MODULE VI: Substantial differences between substances with medicinal action and markedly toxic substances in the field power supply. Biotechnologies: the concept of fertilizers and pesticides