Structural biochemistry

Water section:
State and describe the physico-chemical properties of water in foods Explain the interactions between water and the microstructures and molecular edifices of foods Define water activity and relate it to food spoilage reactions Identify agents that depress water activity.
Part Proteins:
State and define the physico-chemical characteristics of amino acids and proteins Specify and compare the functional properties of proteins for their use in industry Identify the importance of structure/function relationships in proteins Know the principles of enzymology.
Part Lipids:
Describe the physical and chemical properties of lipids. Identify the different constituents of oils and fats. Present the vegetable and animal fats chain.

Course Chemical functions and reactivity (radical reaction, acid function reactivity and double bonds)
Basic knowledge of proteins and amino acids, chemical reactions, lipid oxidation reactions, microorganism development

Water part (K. Touyarot: 4 classes, 1 whole class TD)
- Physico-chemical properties of water (dipolar character, formation of hydrogen bonds, etc.).)
- Molecular interactions responsible for water's affinity for food (Water/food macromolecule interactions)
- Water activity and sorption isotherms (Definition of Aw, characteristics of sorption curves)
- Water activity and food spoilage reactions (Influence of Aw on food preservation)
- Aw depressants

Protein part (C. Bosch-Bouju: 5 lectures, 1 TD in full class, 2 TDs in ½ class)

Review of amino acids and proteins (structures, classification, physicochemical and biological properties, denaturation).
Functional properties of proteins and applications
Principles of enzymology
Analysis of a scientific article
Oral presentation by pairs of a protein of interest in the IAA

Lipids section (M.L Jobin: 2 independent lectures, 1 lecture whole class, 1 TD ½ class)

Structures and general properties of lipids: Fatty acids, Triglycerides, Minor constituents
Chemical properties of lipids
Physical properties of lipids
Presentation of fats and the industry
TD article analysis on the composition of an oil

Introduction to mass spectrometry (Corinne Buré: 2 courses)
- Introduction: historical background, definitions/vocabulary, principle, basic concepts,
- Equipment: description of some ionization sources and analyzers.

Biochemistry and Food Technology

Biochimie, Harper, Muray/ Granner/ Mayes/ Rodwell, Edition de Boeck
Manuel des corps gras, A. Karleskind, J. P. Wolff, J. F. Guthmann,Tech et Doc, 1992
L'eau dans les aliments Collection Sciences et Techniques Agroalimentaires M. Le Meste, D. Lorient et D. éditions Tech et Doc